Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield
4 servings

This is a great first recipe for those timid about cooking soft-shell crabs.Simply sprinkle  the crabs with Cajun seasoning, dredge in breadcrumbs, and cook in a skillet for about 6 minutes.  Serve on Italian bread and top wtih a creamy bell pepper-mayonnaise sauce.

How to Make It

Step 1

Preheat broiler.

Step 2

Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel.

Step 3

Place bell pepper, mayonnaise, basil, capers, salt, and garlic in a food processor; process until smooth.

Step 4

Heat oil in a large nonstick skillet over medium-high heat. 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.

Step 5

Spread 1 tablespoon mayonnaise mixture 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.

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