Ingredients
- 6 lengths
- 4 soft shell crabs (cleaned)
- 4 sour dough rolls in (cut)
- 1 in a bowl whisk the lemon juice (together)
- 1 in a bowl whisk the mayonnaise (together)
- 1/2 green bell pepper seeded
- 1/2 bell pepper seeded (red)
- 1/4 peanut oil until ho remove the crabs from the buttermilk (very)
- 4 cups green cabbage peanut oil for frying (finely sliced)
- 5/8 cup prepared mayonnaise
- 1 cup cornmeal (yellow)
- 1/2 cup extra-virgin olive oil
- 5 tablespoons herbs i (finely chopped fresh)
- 2 tablespoons lemon juice (fresh)
- 4 teaspoons dijon-style mustard
- 1 tablespoon orange juice (fresh)
- 1 tablespoon lime juice (fresh)
- 2 teaspoons adobo sauce from a of chipotle chilis
- 1 teaspoon orange zest (grated)
- 1/2 slices crosswise mixed greens
To assemble sandwiches, spread rolls with adobo mayonnaise, tuck a crab into ea ch sliced open roll and top each crab with some coleslaw. Garnish plate with le ttuce greens, sliced tomatoes and an extra dollop of adobo mayonnaise.
