Prep Time: 15 minutes Cook Time: 1 minute.
Serve with: - curly fries and coleslaw.
2 ea. Large soft shell crabs, fresh and cleaned 1 ea. 6-8 inch
hoagie roll, split shredded iceberg lettuce, enough for one
sandwich 3 ea. slices of a ripe red or yellow tomato 3 oz.
remoulade sauce (recipe to follow) seasoned flour, enough to
dredge well 2 soft shell crabs, (recipe to follow) 4-6 oz. corn
oil, amount depends on size of pan used 6-8 inches in diameter.
remoulade sauce
1 oz. canned roasted red pepper, well drained 8 oz. mayonnaise 2
oz. capers, drained 1 oz. whole grain mustard 2 oz. scallions,
finely sliced juice from ½ lemon, no seeds tabasco sauce and
worcestershire sauce to taste salt and pepper to taste
seasoned flour
1 cup all purpose flour 1 tbl. chili powder 1 tsp. garlic powder
1 tsp. onion powder 1 tsp. black pepper 1 tsp. salt ½ tsp.
ground cumin
method
remoulade sauce: place red pepper and mayonnaise in a blender
and puree well, remove mixture from blender and place in a bowl
large enough to accommodate mixing and add remainder of
ingredients mix well.
seasoned flour: mix all ingredients with a wire whip
soft shell crabs: turn a burner on medium high heat and place a
6-8 inch skillet (preferably cast iron) on burner add oil and
allow to heat for 3 to 5 minutes or until a drop of water pops
when put in oil, (be careful) dredge soft shell crabs in
seasoned flour mixture, place soft shell crabs in heated oil and
cook for approximately 1 minute or until golden brown and turn,
repeat for opposite side. remove crabs from oil and drain on
paper towel patting excess oil off. assemble sandwich by
liberally applying remoulade sauce, lettuce and tomato's, lastly
add crabs fold over roll and cut in half... or not, then as any
cigar smoker would, enjoy your sandwich over the sink while
smoking a cigar and watching the game, bon appetit.
Makes 1 large serving.
Find more recipes on
http://www.cigar-review.com
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for
http://www.cigar-review.com
