Grilled Soft-Shell Maryland Crab Sandwich with grilled Amish corn
Submitted by Richard Jallet, Executive Chef, Baltimore (Md.) Country Club
Yield: 4 serving
Ingredients
4 soft-shell crab whales (measure 5 1/2 – 6 inches)
4 ears Amish corn, shucked
salad oil
Old Bay seasoning
Old Bay butter (see recipe below)
1/2 oz. queso fresco
chives
4 buns
Procedure:
• Remove gills, trim crabs.
• Season cleaned crabs with Old Bay.
• Grill over high heat for three minutes each side.
• Oil the shucked corn and place on grill over high heat. Rotate corn until slightly blackened on all sides.
• Finish corn with Old Bay butter, queso fresco and chives.
For the Old Bay Butter:
1/2 cup butter, softened
to taste Old Bay seasoning
Procedure:
• Whip butter and Old Bay together.
For the Pepper Cabbage Slaw:
1/2 head cabbage, shredded
1/2 lb. mini-sweet peppers, thinly sliced
2 ozs. white Balsamic vinegar
2 ozs. salad oil
to taste salt
to taste pepper
to taste sugar
Procedure:
• Mix ingredients together.
For the Chesapeake Remoulade:
1 cup mayonnaise
1/2 tsp. Worcestershire sauce
1/4 tsp. lemon juice
to taste Old Bay seasoning
Procedure:
• Mix ingredients together.
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