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
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Nutritional Information
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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. -
Four servings
Preparation
- 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.
- 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.
- 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
Dining and Cooking