Servings:
Makes two servings
Ingredients
Soft-shell crab BLT
Remoulade
- 1 cup mayonnaise
- 2 teaspoon hot mustard
- 2 teaspoon chopped garlic cloves
- 1 teaspoon tabasco
- 1 tablespoon rinsed and chopped capers
- 1 tablespoon handful chopped fresh coriander
- 5 tablespoon oounces chopped crawfish, fresh or tinned (we are using canned shrimp in place of the crawfish)
Preparation
Baking Directions:
Combine remoulade ingredients well and set aside.
Fry or bake the bacon until just crispy, drain on kitchen paper and set aside.
Clean and rinse crabs and pat dry.
Season the cornmeal with salt, pepper and paprika and set aside.
Drench crabs in buttermilk, remove the excess and lightly dredge in the seasoned cornmeal.
Heat a saute pan over medium-high heat, add the oil and fry the crab until pink and the cornmeal is golden, about 2 minutes per side.
Blot on kitchen paper.
Spread remoulade on both slices of the bread, add the tomato slices, lettuce, crab and bacon.
Cut the sandwich in half and serve immediately.
