** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This has to be one of the best sandwiches on earth. I don't know who decided to put a crab in between two slices of bread, but I'm glad they did. This recipe is particularly delicious especially if the crab is fresh.
1. Rinse each crab under cold water and, with scissors, snip off the head about 1/4 in behind the eyes.
2. Turn the crab over on its back; lift and pull off the triangular apron on the lower part of the shell.
3. Flip the crab over and pull back the points of the top shell.
4. Remove and discard the gills on both sides. Rinse the cleaned crab and pat dry.
5. 1. Soak prepared crabs in milk for 30 minutes.
6. Meanwhile, in a bag, combine flour, paprika, garlic powder and cayenne.
7. Shake well; reserve. 2. Remove the crabs from the milk and dredge in the seasoned flour.
8. Shake off any excess flour. 3. Melt butter in a large skillet over medium-high heat.
9. Saute crabs, two at a time, for 4-5 minutes per side, or until crispy and browned.
10. Remove to a paper towel to drain. 4. Spread each toasted bun with 1 tablespoon of Cajun Mayonnaise, or more if desired.
11. Sprinkle scallions on bottom half of bun, then top with a crab.
12. Cover with top half of the bun and serve immediately.
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Dietary Notes:
This recipe is low-cholesterol with 19.5mg per serving
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Shellfish, Butter, Gluten, Spring Onion, Garlic, Hot Pepper allergies.
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