Blue Soft Shell Crab BLT Sandwich
Prep Time : 25 mins
Cook Time: 30 mins
Serves: 4
Ingredients:
4 blue soft shell crabs (cleaned).
1 cup purple cabbage, sliced very thin
1 cup green apple, about half a large apple, julienne or shredded
1/4 cup fresh chives, finely minced
1 cup carrot, about 2 medium, shredded
1/2 cup buttermilk
1/2 tsp cider vinegar
1/4 tsp celery salt
1/8 tsp sugar
2 eggs
1 cup milk
1 cup cornmeal
1/2 cup All Purpose flour
1/2 tsp smoked sweet paprika or pimenton
1/2 tsp salt
4 soft rolls, or 8 brioche slices, lightly toasted
2 loose cups of salad greens for sandwiches ( baby romaine or arugula etc)
Canola or peanut oil to come up to 1" in frying pan.
8 slices of bacon
1 large tomato sliced
Mayo to dress sandwich
Directions:
Whisk together buttermilk, cider vinegar, celery salt, and sugar.
In a medium bowl, combine cabbage, apple, chives and carrot. Toss with buttermilk dressing and refrigerate.
Whisk together milk and eggs in a pie plate or low bowl. Combine cornmeal, flour, paprika and salt in a separate pie plate or bowl.
Toast rolls and keep warm in a low temperature oven. Fry desired amount of strips of bacon and set aside.
Heat oil in a heavy bottomed frying pan to 325 F, or until a pinch of the cornmeal mixture sizzles rapidly when sprinkled in.
Coat crab in the egg mixture, and then the cornmeal mixture, shaking off any excess. Gently lay them, going away from you, in the pan of oil. Fry until golden brown, about three minutes per side. Lower heat if browning too quickly. Remove from oil and drain on several layers of paper towels.
Put greens on the toasted rolls, top with a soft shell crab, 2 cooked bacon strips and then a large spoonful of coleslaw and two slices of tomato. Apply mayo as desired. Serve immediately. I like to serve with yam fries.
Original recipe is by Catie Schwalb. I have made some modifications by making it a BLT.
