Soft-Shell Crab Sandwiches With Red-Pepper Mayonnaise

Ingredients

The mayonnaise:

• 2 roasted red peppers, skinned and seeded
• 2 tablespoons reduced-fat mayonnaise
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt

The crabs:

• ¼ cup all-purpose flour
• 1 teaspoon salt
• Freshly ground pepper to taste
• 4 soft-shell crabs, cleaned
• 1 ½ teaspoons unsalted butter
• 8 slices toasted country bread
• 1 cup shredded iceberg lettuce

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    355 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 33 grams protein; 113 milligrams cholesterol; 1490 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the mayonnaise, puree the peppers in a blender until smooth. Scrape into a small saucepan and cook over medium-low heat until reduced by half, about 10 minutes. Let cool. Stir in the mayonnaise, cayenne and salt. Refrigerate at least 1 hour.
2. To make the crabs, combine the flour, salt and pepper in a shallow dish. Coat the crabs in the flour mixture. Heat the butter in a large nonstick skillet over medium heat. Add the crabs and saute until cooked through, about 4 minutes per side.
3. Spread 4 slices of bread with 2 tablespoons of mayonnaise each. Top with a crab, shredded lettuce and bread. Serve immediately.

1 hour 30 minutes