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.
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 (5 to 6-ounce) soft-shell crabs, cleaned
1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)
1/4 cup cornmeal
4 (3-ounce) pieces Italian bread, cut in half lengthwise and toasted
4 curly leaf lettuce leaves
4 (1/4-inch-thick) slices red onion
How to Make It
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.
Place bell pepper, mayonnaise, basil, capers, salt, and garlic in a food processor; process until smooth.
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.
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.