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Recipe courtesy of Michael Lomonaco

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Yield:: 4 sandwiches

Level:: Easy

Ingredients

4 medium soft-shell crabs
2 tablespoons chili powder
2 tablespoons vegetable oil
4 soft buns, such as brioche, croissant, or other good-quality soft dinner bun
1 sliced tomato
1/2 cup alfalfa sprouts
2 avocados, peeled, pitted and cut into 1/4-inch slices
Several leaves of red-leaf lettuce
1/2 cup mayonnaise
2 tablespoons pureed ancho chili peppers, rehydrated

Directions

Season the crabs with salt and pepper, and sprinkle both sides with the chili powder. Preheat a pan with the oil until nearly smoking. Add the crabs, belly-side down. Cook for 5 minutes before turning. Lower the heat and cook for another 5 minutes on the second side. Remove from the pan and pat dry with paper towels to remove any excess oil.

Build your sandwich with lettuce, tomato, sprouts, and avocado, topped off with the crab and chili mayonnaise.

My Private Notes

Name: Soft-Shell Crab Club Sandwich
Yield: 4 sandwiches
Ingredients: 4 medium soft-shell crabs; 2 tablespoons chili powder; 2 tablespoons vegetable oil; 4 soft buns, such as brioche, croissant, or other good-quality soft dinner bun; 1 sliced tomato; 1/2 cup alfalfa sprouts; 2 avocados, peeled, pitted and cut into 1/4-inch slices; Several leaves of red-leaf lettuce; 1/2 cup mayonnaise; 2 tablespoons pureed ancho chili peppers, rehydrated