Ease of Preparation: Easy.
Yield: 4 servings.
Chipotle Lime Mayo
Ingredients:
1 cup (240ml) mayonnaise
1 small chipotle pepper in adobo sauce
1 garlic clove, chopped
3 tablespoons (45ml) lime juice
3 tablespoons (45ml) orange juice
1 teaspoon (5ml) lime zest
1 teaspoon (5ml) orange zest
Method:
Place all ingredients in a food processor and blend until smooth and creamy.
Refrigerate and reserve for plating.
Soft-Shell Crab
Ingredients:
4 soft-shell crabs, trimmed
1 cup (240ml) milk
½ cup (120ml) fine cornmeal
½ cup (120ml) flour
1/8 teaspoon (0.5ml) salt
1/8 teaspoon (0.5ml) pepper
¼ cup (60ml) vegetable oil
2 tablespoons (30ml) butter
Chipotle lime mayo (see recipe)
Method:
Place crabs in a bowl and cover with milk.
Let soak for 15-20 minutes.
In a mixing bowl, combine flour, cornmeal, salt and pepper, and mix well.
Take crabs out of bowl and allow excess milk to drip off.
Add crabs to bowl of flour mixture and coat completely.
In a large skillet, heat butter and oil over medium-high heat.
Cook for 3-4 minutes, flip and repeat.
Once the crabs are golden brown and crispy on both sides, remove from pan and place on a paper towel to remove excess grease.
Serve immediately with chipotle lime mayo on the side.
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