SOFT-SHELL CRAB SANDWICHES WITH RED-PEPPER MAYONNAISE

Soft-Shell Crab Sandwiches With Red-Pepper Mayonnaise image

Provided by Molly O'Neill

Time 1h30m

Yield Four servings

Number Of Ingredients 11

Ingredients

2 roasted red peppers, skinned and seeded
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup all-purpose flour
1 teaspoon salt
Freshly ground pepper to taste
4 soft-shell crabs, cleaned
1 1/2 teaspoons unsalted butter
8 slices toasted country bread
1 cup shredded iceberg lettuce

Steps:

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 6 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 413 milligrams, Sugar 6 grams, TransFat 0 grams