Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: William H Huebl who wrote (19957)	8/21/2007 5:27:22 PM
From: PatiBob	Read Replies (1) \| Respond to of 25073

Oh momma!!! Simple, seafood and fried. It just doesn't get any better then this! Open-Faced Soft-Shell Crab Sandwiches Active Work and Preparation Time: 25 minutes The first time I ate a soft-shell crab was in a diner on the Chesapeake Bay. It was deep-fried and served in a hamburger bun with lettuce and tartar sauce. It was wonderful, but I crave a sandwich with a little more finesse. This version, served open-faced on toasted bread with lettuce, tomato and aioli, is a bit more dressed-up--a sandwich for a summer evening or an elegant lunch. Remember that a soft-shell crab has no hard shell to crack, so there's no need to dig out the sweet and tender meat. Just eat the whole thing, no fuss, no muss. Serve these sandwiches with some quickly steamed corn on the cob and fresh fruit. Plates, place mats, glasses and napkins from Pier 1 Imports. 4 soft-shell crabs 1 egg yolk 1 tablespoon lemon juice 1 teaspoon salt, divided 1 large or 2 small cloves garlic, pressed 1 cup extra-virgin olive oil 1/2 cup flour 1 teaspoon Old Bay seasoning Pepper 1/4 cup (1/2 stick) butter 4 slices French bread, about 1/2 inch thick 4 leaves red leaf lettuce 1 large tomato, or 2 small (a note from me, aioli is what this sauce you made from the garlic, egg, oil and lemon is. You need to keep it in the fridge when not in use or else the egg will spoil the sauce.) Clean the crabs if the fishmonger didn't do so. Using scissors, cut off 1/4 inch from below the eyes. Turn the crabs over and lift the apron, the small piece that comes up from the bottom of the shell, and remove. Turn over, and open the top shell from each side and remove the gills. Rinse and pat dry. Whisk the yolk in a bowl until fluffy. Whisk in the lemon juice, then add 1/2 teaspoon of salt, then whisk in the garlic. Slowly drizzle in the oil. Refrigerate the aioli until ready to use. Mix the flour, Old Bay seasoning, the remaining 1/2 teaspoon of salt and pepper to taste in a shallow dish. Lightly dredge the crabs in the mixture. Melt the butter in a skillet over medium-high heat. Add the crabs and cook until they've turned pink, about 3 to 4 minutes, then turn and cook another 3 to 4 minutes. Meanwhile, toast the bread. Place 1 slice on each of 4 plates. Spread lightly with the aioli. Place a lettuce leaf and tomato slice on top of each slice. Place a crab on top of each sandwich, then add 1 tablespoon of aioli to each. Use the remaining aioli for another use, or pass at the table. 4 servings. Each serving: 606 calories; 1,271 mg sodium; 113 mg cholesterol; 42 grams fat; 12 grams saturated fat; 38 grams carbohydrates; 19 grams protein; 2.27 grams fiber. Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs. SHOPPING LIST Bread Fresh corn 4 soft-shell crabs Fresh fruit Lettuce Tomato COUNTDOWN 25 minutes before: Mix aioli. 20 minutes before: Dredge crabs. Wash lettuce, slice tomato. 15 minutes before: Cook crabs, cook corn. 5 minutes before: Toast bread, assemble sandwiches. --JANET McCRACKEN