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HOT PRESSED SOFT SHELL CRAB CIABATTINI SANDWICH

Servings:
Serves 4-6 Servings
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Ingredients

Crabs
  • crabs
  • 1 cup flour
  • 1 cup lemon
  • 1 cup lime
  • 1/4 cup olive oil
Lemon Caper Aioli
  • crabs
  • 1 cup flour
  • 1 cup lemon
  • 1 cup lime
  • 1/4 cup olive oil
  • garlic
  • 1/2 cup lemon juice
  • 1 teaspoon capers
  • 1 cup mayonnaise
  • 1/4 cup olive oil
Ciabattini Sandwich
  • crabs
  • 1 cup flour
  • 1 cup lemon
  • 1 cup lime
  • 1/4 cup olive oil
  • garlic
  • 1/2 cup lemon juice
  • 1 teaspoon capers
  • 1 cup mayonnaise
  • 1/4 cup olive oil
  • 1 head frisée
  • 1 head avocado
  • 1 head roma tomatoes
  • 1 head lemon
  • 1 head mozzarella

Preparation

Baking Directions:

Preheat sauté pan to medium heat.

Using 3/4 cup of flour, season with both lemon zest, lime zest, salt and pepper.

Dust the crabs with the seasoned flour and sauté for 3 minutes on each side.

To prepare lemon caper aioli:Sauté garlic slowly until golden brown (save oil).

Press garlic with a fork until it is smooth and forms a paste.

In medium size bowl, add lemon, capers, mayonnaise and the rest of the oil.

Whisk to a smooth consistency.

Season with salt and pepper to taste.

To prepare sautéed lemon wheels: Slice a whole lemon into thin wheels, lightly flour and sautée until golden brown.

Let dry on paper towel until cool and set aside.

To assemble ciabattini sandwich:Slice ciabattini bread in half and brush both sides with lemon caper aioli.

Add soft shell crab, avocado, tomato, mozzarella, frisée and lemon wheels.

Place in a hot sauté pan and press down with a heavy dish until flat.

Serve immediately.