Soft-Shell Crab Sandwiches With Red-Pepper Mayonnaise

By Molly O’Neill

Published July 30, 1994

Total Time
1 hour 30 minutes
Rating
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Ingredients

Yield:Four servings

THE MAYONNAISE

  • 2 roasted red peppers, skinned and seeded

  • 2 tablespoons reduced-fat mayonnaise

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon salt

THE CRABS

  • ¼ cup all-purpose flour

  • 1 teaspoon salt

  • Freshly ground pepper to taste

  • 4 soft-shell crabs, cleaned

  • 1 ½ teaspoons unsalted butter

  • 8 slices toasted country bread

  • 1 cup shredded iceberg lettuce

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 20 milligrams cholesterol; 257 calories; 1 gram monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 3 grams fiber; 392 milligrams sodium; 11 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the mayonnaise, puree the peppers in a blender until smooth. Scrape into a small saucepan and cook over medium-low heat until reduced by half, about 10 minutes. Let cool. Stir in the mayonnaise, cayenne and salt. Refrigerate at least 1 hour.

  2. Step 2

    To make the crabs, combine the flour, salt and pepper in a shallow dish. Coat the crabs in the flour mixture. Heat the butter in a large nonstick skillet over medium heat. Add the crabs and saute until cooked through, about 4 minutes per side.

  3. Step 3

    Spread 4 slices of bread with 2 tablespoons of mayonnaise each. Top with a crab, shredded lettuce and bread. Serve immediately.

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Comments

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Susan

I live in the West. I wouldn't know a softshell crab if it ran over me with a moped. But yesterday there were dungeness crabs--fresh ones--for 6.99/# at Safeway. What a steal! I did my best to recreate this recipe, and the sandwiches were good, but not as good as if they'd been just the crab with a bit of lemon. Maybe the softshells have stronger flavor?

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