Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes

Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes
Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes might be just the main course you are searching for. This vegan recipe serves 4. One portion of this dish contains around 28g of protein, 105g of fat, and a total of 1898 calories. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. Head to the store and pick up canolan oil, cabbage, tomatoes, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

1
Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl.
Ingredients you will need
Red Wine VinegarRed Wine Vinegar
Black PepperBlack Pepper
Celery SaltCelery Salt
Kosher SaltKosher Salt
Ground Cayenne PepperGround Cayenne Pepper
KetchupKetchup
Equipment you will use
WhiskWhisk
BowlBowl
2
Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving.
Ingredients you will need
SeasoningSeasoning
CabbageCabbage
1
Heat a charcoal or gas grill to high heat direct grilling.
Equipment you will use
GrillGrill
2
Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size.
Ingredients you will need
Salt And PepperSalt And Pepper
Cooking OilCooking Oil
Equipment you will use
GrillGrill
1
Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes.
Ingredients you will need
TomatoTomato
RollRoll
2
Serve immediately.
DifficultyExpert
Ready In1 h, 25 m.
Servings4
Health Score24
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