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Written by Chef Phil

Monday, 13 June 2005

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Tags:
leisure and relaxationrecipes and cooking
seafood

Chef Phil's
Weekly Recipe

Updated Weekly

Sausage and Vegetable Frittata Recipe

Tomato Pie Recipe
Grilled Pork Brochettes with Confetti Rice Pilaf Recipe
Crab Stuffed Shrimp Wrapped in Bacon Recipe
Pan Seared Soft Shell Crab Hoagie Recipe
Seafood Stuffed Flounder with Tomato Dill Cream Recipe
Garlic & Ancho Rubbed Porterhouse Steaks Recipe
Chicken Cordon Bleu with Mornay Sauce Recipe
Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe
Chef Phil's Brief Introduction to Cooking

Pan Seared Soft Shell Crab Hoagie

Recipes will be updated weekly on Monday's.
(This will give you enough time to get the ingredients and practice for next weekend's date.) 

Weekly Recipe for June 13-19, 2005

Pan Seared Soft Shell Crab Hoagie
Prep Time: 15 minutes
Cook Time: 1 minute.

Soft Shell Crab Sandwich

Serve with: - curly fries and coleslaw. 

2 ea. Large soft shell crabs, fresh and cleaned
1 ea. 6-8 inch hoagie roll, split
shredded iceberg lettuce, enough for one sandwich
3 ea. slices of a ripe red or yellow tomato
3 oz. remoulade sauce (recipe to follow) 
seasoned flour, enough to dredge well 2 soft shell crabs, (recipe to follow)
4-6 oz. corn oil, amount depends on size of pan used 6-8 inches in diameter.

remoulade sauce

1 oz. canned roasted red pepper, well drained
8 oz. mayonnaise 
2 oz. capers, drained
1 oz. whole grain mustard
2 oz. scallions, finely sliced
juice from ½ lemon, no seeds
tabasco sauce and worcestershire sauce to taste
salt and pepper to taste

seasoned flour

1 cup all purpose flour
1 tbl. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper
1 tsp. salt
½ tsp. ground cumin

method

remoulade sauce: place red pepper and mayonnaise in a blender and puree well, remove mixture from blender and place in a bowl large enough to accommodate mixing and add remainder of ingredients mix well.

seasoned flour: mix all ingredients with a wire whip

soft shell crabs: turn a burner on medium high heat and place a 6-8 inch skillet (preferably cast iron) on burner add oil and allow to heat for 3 to 5 minutes or until a drop of water pops when put in oil, (be careful) dredge soft shell crabs in seasoned flour mixture, place soft shell crabs in heated oil and cook for approximately 1 minute or until golden brown and turn, repeat for opposite side. remove crabs from oil and drain on paper towel patting excess oil off. assemble sandwich by liberally applying remoulade sauce, lettuce and tomato’s, lastly add crabs fold over roll and cut in half… or not, then as any cigar smoker would, enjoy your sandwich over the sink while smoking a cigar and watching the game, bon appetit.

Makes 1 large serving.

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© 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld.

Re-print with permission only.
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