Cajun Soft Shell Crab Sandwich With Yellow Pepper And Cap Recipes

SOFT SHELL CRAB SANDWICH

Soft Shell Crab Sandwich image

Provided by Rachael Ray : Food Network

Time 16m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Vegetable oil, for frying
3 large eggs
1 cup milk
1 cup beer
2 cups all-purpose flour
4 soft shell crabs, cleaned
4 sandwich buns, toasted
Tartar Sauce, for serving, recipe follows
Sliced tomato, for serving
Lettuce leaves, for serving
8 ounces mayonnaise
2 tablespoons horseradish, drained
1 cup sweet pickles, chopped
Kosher salt and freshly ground black pepper
3/4 cup lemon juice

Steps:

Heat about 3 inches of oil in a saucepan to about 400 degrees F.
In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
Yield: about 3 cups

CAJUN SOFT SHELL CRAB SANDWICH WITH YELLOW PEPPER AND CAP

Cajun Soft Shell Crab Sandwich With Yellow Pepper and Cap image

This recipe from Cooking Light isn't the one I enjoyed at Duck Inn in VA Beach when I was in the Navy but it isn't too shabby either.

Provided by drhousespcatcher

Categories Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 yellow bell peppers
1/3 cup light mayonnaise
1/4 cup basil leaves
2 tablespoons capers
1/4 teaspoon salt
2 garlic cloves, peeled
1 tablespoon vegetable oil
4 soft-shell crabs, cleaned
1 tablespoon salt-free cajun seasoning
1/4 cup cornmeal
Italian bread, cut in half lengthwise and toasted
4 curly leaf lettuce leaves
4 slices red onions

Steps:

Note Onion should be 1/4 inch thick. Crabs should weigh 5 to 6 ounces each.
Preheat broiler. Blacken the green peppers by cutting in half, remove seeds and membranes, place on baking sheet and under broiler. After you have blackened place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel.
Process in a food processor bell pepper, mayonnaise, basil, capers, salt, and garlic until smooth.
Over med high heat the oil. Sprinkle crabs with Cajun seasoning. Dredge crabs in cornmeal. Add crabs to pan; cook 3 minutes on each side, gently pressing body and legs against pan.
Spread 1 tablespoon sauce evenly over each slice of bread. Arrange 1 crab over each bottom half of bread. Top each crab with 1 lettuce leaf and 1 red onion slice. Cover with top halves of bread.

Nutrition Facts : Calories 181.9, Fat 10.8, SaturatedFat 1.6, Cholesterol 23.4, Sodium 505.7, Carbohydrate 16.5, Fiber 2.3, Sugar 1.7, Protein 6.2

SOFT-SHELL CRAB SANDWICHES WITH RED-PEPPER MAYONNAISE

Soft-Shell Crab Sandwiches With Red-Pepper Mayonnaise image

Provided by Molly O'Neill

Categories dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 11

Ingredients

2 roasted red peppers, skinned and seeded
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup all-purpose flour
1 teaspoon salt
Freshly ground pepper to taste
4 soft-shell crabs, cleaned
1 1/2 teaspoons unsalted butter
8 slices toasted country bread
1 cup shredded iceberg lettuce

Steps:

To make the mayonnaise, puree the peppers in a blender until smooth. Scrape into a small saucepan and cook over medium-low heat until reduced by half, about 10 minutes. Let cool. Stir in the mayonnaise, cayenne and salt. Refrigerate at least 1 hour.
To make the crabs, combine the flour, salt and pepper in a shallow dish. Coat the crabs in the flour mixture. Heat the butter in a large nonstick skillet over medium heat. Add the crabs and saute until cooked through, about 4 minutes per side.
Spread 4 slices of bread with 2 tablespoons of mayonnaise each. Top with a crab, shredded lettuce and bread. Serve immediately.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 6 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 413 milligrams, Sugar 6 grams, TransFat 0 grams

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