Romulo Yanes
Baking instead of frying the crabs and using low-fat mayo cuts the fat in half!
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Yields: 6
Prep Time: 25 mins
Total Time: 1 hr 20 mins
Cal/Serv: 517
Ingredients
Save Recipe- 6 soft-shell blue crabs
- 1 1/2 c. low-fat milk
- 1/2 c. all-purpose flour
- 1/2 c. stone-ground yellow cornmeal
- 2 1/4 tsp. dry mustard
- 1 1/2 tsp. paprika
- salt
- Freshly ground pepper
- 3/4 c. low-fat mayonnaise
- 3 tbsp. chopped cornichons
- 1 tsp. juice from cornichons
- 3 tsp. capers
- 1 1/2 tsp. juice from capers
- 1 tbsp. fresh lemon juice
- 1 tbsp. lemon zest
- 2 large egg whites
- Cooking spray
- 6 soft buns
- 6 large Boston lettuce leaves
- 1 beefsteak tomato
Directions
- Step 1In a baking dish, soak crabs in milk, covered, for 1 hour. Meanwhile, in a shallow bowl, combine flour, cornmeal, and 1 1/2 teaspoons each dry mustard, paprika, salt, and pepper; set aside.
- Step 2In a small bowl, make tartar sauce: Combine mayonnaise, cornichons with juice, capers with juice, lemon juice and zest, and remaining dry mustard. Cover and refrigerate until ready to use.
- Step 3Preheat oven to 450 degrees F. In a medium bowl, whisk egg whites and 1/4 teaspoon salt until foamy. Remove crabs from milk and pat dry. Dip 1 crab in egg whites, shake off excess, and dredge in flour-cornmeal mixture. Transfer to a baking pan coated with cooking spray. Repeat with remaining crabs. Spray crabs with cooking spray and bake until golden brown, about 8 minutes.
- Step 4Spread 1 heaping tablespoon tartar sauce on each bottom bun; then layer each with lettuce, tomato, crab, and top bun. Serve remaining tartar sauce on the side.
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