Busters Recipes

Corn Fried Soft Shell Crabs
  
  8 soft shell crabs
  1 cup flour
  1 cup milk
  1 cup cornmeal
  salt to taste
  freshly-ground black pepper to taste
  1/4 cup vegetable oil
  1 tablespoon chili powder dissolved in 1 tablespoon hot water
  1/2 cup mayonnaise
  4 parker House rolls or sandwich rolls
  1 iceberg lettuce head, shredded
  2 ripe beef-steak tomatoes sliced
  
  Clean crabs by removing gills, apron, and mouth and rinse under cold water. Dredge crabs in flour, then milk, and then cornmeal using the classic breading technique referred to as a l'anglaise.
  Season crabs with salt and pepper. In an iron skillet, heat vegetable oil. Fry crabs in shallow oil until crisp.
  Prepare chili mayonnaise: Allow chili powder to dissolve in hot water until cool. Combine with cold mayonnaise and pour into a squeeze bottle.
  Slice bread, open-faced-sandwich style. Layer lettuce on bread. Add tomato next and place crab on top. Squeeze chili mayonnaise over crab and serve. serves 4.

 
 

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