Soft-shell Po' Boy with Chipotle Tartar Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup milk |
1/2 teaspoon ancho chile powder |
1/2 teaspoon garlic powder |
6 jumbo soft-shell crabs, dressed |
6 (1/4-inch-thick) slices red onion |
5 tablespoons vegetable oil, divided |
6 soft-crusted hoagie rolls, split |
1/4 cup butter, softened |
1/3 cup yellow cornmeal |
1/3 cup raw, hulled pumpkin seeds |
1/4 cup masa harina or all-purpose flour |
1 teaspoon sea salt or kosher salt |
chipotle tartar sauce |
6 small romaine lettuce leaves |
12 thin slices ripe tomato |
1 avocado, pitted, peeled, and cut into 12 slices |
3/4 cup alfalfa or radish sprouts |
lime wedges |
Directions:
1. Whisk milk and ancho chile and garlic powders in a shallow bowl until combined; add crabs. Cover and chill 1 hour.
2. Meanwhile, brush red onion slices with 1 tablespoon oil. Grill or broil 4 minutes per side. Set aside. Spread cut sides of rolls with butter, and grill or toast until golden brown.
3. Combine cornmeal and next 3 ingredients in a food processor. Process until mixture resembles fine crumbs; transfer mixture to a shallow dish. Drain crabs, and discard milk mixture. Dredge crabs in cornmeal mixture.
4. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. When oil is very hot, add half the crabs, top-side down; sauté 2 to 3 minutes per side or until golden. Drain crabs on paper towels, then transfer to a baking sheet, and keep warm in a 200° oven. Repeat with remaining oil and crabs.
5. Spread toasted sides of rolls with Chipotle Tartar Sauce. Top with a lettuce leaf, 2 slices each tomato and avocado, a grilled red onion slice, and a fried crab. Top with sprouts and a squeeze of lime.
6. Wine note: When I hear that a seafood dish has a kick, I reflexively go to the fire-extinguishing quality of a German Riesling. A light, off-dry Riesling such as Dr. Loosen Riesling Kabinett ($20) or Gunderloch Jean-Baptiste Riesling Kabinett ($16) will tame the heat emanating from the chile and garlic powders in this preparation. These wines' mouthwatering tanginess-so admirable in a good Riesling-will refresh the palate after a mouthful of fried crab. -Mark Oldman
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