Soft-shell Crab B.L.T. with Lemon-Pepper Mayonnaise

Name: Soft-shell Crab B.L.T. with Lemon-Pepper Mayonnaise
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 8 slices hickory-smoked pepper bacon, cooked; 1 avocado, halved, pitted, peeled, and sliced; 4 soft bread rolls, such as brioche or croissants, split and lightly toasted; 473 milliliters buttermilk; 1 Tbsp crab boil seasoning; 1 teaspoon dry mustard; 2 larges egg yolks* (See Disclaimer); 473 milliliters all-purpose flour; 1 handful fresh flat-leaf parsley, finely chopped; 1 lemon, juiced; 4 leaves red leaf lettuce leaves; 2 teaspoons cracked black pepper; 4 mediums soft-shell crabs, cleaned and rinsed; 1 teaspoon salt; 4 servings Sea salt and freshly ground black pepper; 1 vine-ripe tomato, sliced; 237 milliliters vegetable oil; 4 servings Vegetable oil, for frying

Soft-shell Crab B.L.T. with Lemon-Pepper Mayonnaise might be a good recipe to expand your main course recipe box. One serving contains 1520 calories, 32g of protein, and 84g of fat. This recipe serves 4. If you have vegetable oil, sea salt and pepper, crab boil seasoning, and a few other ingredients on hand, you can make it. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Watch how to make this recipe.

To make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, and lemon juice; process together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor and pour the mayonnaise into a small bowl.

Ingredients you will need

Lemon Juice

Mayonnaise

Egg Yolk

Mustard

Base

Salt

Cooking Oil

Equipment you will use

Food Processor

Bowl

Mix in the black pepper and parsley, cover, and refrigerate; may be kept for up to 3 days.

Ingredients you will need

Black Pepper

Parsley

Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper.

Ingredients you will need

Crab Boil Seasoning

Buttermilk

Pepper

Salt

Equipment you will use

Bowl

Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked.

Ingredients you will need

Buttermilk

Remove the crabs from the milk bath and let the excess drip off.

Ingredients you will need

Milk

Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Pot

Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Pie Form

Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown.

Ingredients you will need

Cooking Oil

Pop

Drain on paper towels.

Equipment you will use

Paper Towels