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Cajun-Spiced Soft-Shell Crab Sandwich with Yellow Pepper and Caper Aioli

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.

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 (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

Nutrition Information

  • calories 474
  • caloriesfromfat 27 %
  • fat 14.4 g
  • satfat 2.2 g
  • monofat 3.8 g
  • polyfat 6.7 g
  • protein 34 g
  • carbohydrate 52 g
  • fiber 1.4 g
  • cholesterol 7 mg
  • iron 6.2 mg
  • sodium 813 mg
  • calcium 80 mg

How to Make It

  1. Preheat broiler.

  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.

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

  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.

  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.