Cajun-Spiced Soft-Shell Crab Sandwiches With Yellow Pepper And Caper Aioli

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This is a great first recipe for those timid about cooking soft-shell crabs.

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
• 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

Directions

1. Preheat broiler
2. Cut bell peppers in half lengthwise, and discard seeds and membranes.
3. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand.
4. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal.
5. let stand 15 minutes.
6. Peel.
7. Place bell pepper, mayonnaise, basil, capers, salt, and garlic in a food processor; process until smooth.
8. Heat oil in a large nonstick skillet over medium-high heat.
9. Sprinkle crabs with Cajun seasoning.
10. Dredge crabs in cornmeal.
11. Add crabs to pan; cook 3 minutes on each side, gently pressing body and legs against pan.
12. Spread 1 tablespoon mayonnaise mixture over each slice of bread.
13. Arrange 1 crab over each bottom half of bread.
14. Top each crab with 1 lettuce and 1 onion slice.
15. Cover with top halves of bread.

Yield: 4 servings