CRAZYCOOKER
New member
Ingredients
1 finely chopped small red onion
2 tablespoons finely chopped fresh parsley
2 teaspoons capers
2 teaspoons chili powder
1/2 cup Hidden Valley® Spicy Ranch dressing
1/4 cup melted butter or olive oil
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
4 soft-shell crabs, cleaned, rinsed and patted dry
1 cup flour or cracker meal
4 small baguettes, sliced lengthwise
Chopped lettuce and tomato for each sandwich
Preparation
Prep Time: 5 min.
Cook Time: 20 min.
In a blender, blend first five ingredients until well mixed to create spicy Ranch aioli; refrigerate.
Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Mix butter or olive oil, lemon juice and cayenne pepper in a large bowl. Roll crabs in mixture. Lightly dredge in flour or cracker meal. Saute in large pan 3 to 4 minutes on each side; transfer to grill and cook for 5 to 10 minutes on each side.
Warm baguette on grill. Spread inside of bun with spicy Ranch aioli; add lettuce and tomato and top with crab.
Serves: 4
1 finely chopped small red onion
2 tablespoons finely chopped fresh parsley
2 teaspoons capers
2 teaspoons chili powder
1/2 cup Hidden Valley® Spicy Ranch dressing
1/4 cup melted butter or olive oil
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
4 soft-shell crabs, cleaned, rinsed and patted dry
1 cup flour or cracker meal
4 small baguettes, sliced lengthwise
Chopped lettuce and tomato for each sandwich
Preparation
Prep Time: 5 min.
Cook Time: 20 min.
In a blender, blend first five ingredients until well mixed to create spicy Ranch aioli; refrigerate.
Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Mix butter or olive oil, lemon juice and cayenne pepper in a large bowl. Roll crabs in mixture. Lightly dredge in flour or cracker meal. Saute in large pan 3 to 4 minutes on each side; transfer to grill and cook for 5 to 10 minutes on each side.
Warm baguette on grill. Spread inside of bun with spicy Ranch aioli; add lettuce and tomato and top with crab.
Serves: 4