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
Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl.
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.
Heat a charcoal or gas grill to high heat direct grilling.
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.
Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes.