Chimichurri Soft Crab BLT

LEVEL: Easy 35 MINS 4 Servings

Take your classic favorite to a new level by adding a Shoft Shell Crab to your bacon, lettuce and tomato! What a perfect combination for a light fare. - Easy

Ingredients

4 each Handy Soft Crab (Jumbo), Thawed
1 Cup All-Purpose Flour
1 Cup Cornmeal – Coarse
Dash Sea Salt / Black Pepper
4 each Sweet Roll / Brioche
4 TBSP Mayonnaise
4 leaves Lettuce, Romaine
8 slices Tomato, Ripe – Sliced
8 each Smoked Bacon – Oven Crisped / Drained
8 slices Avocado, ripe – Sliced
4 TBSP Cotija Cheese, crumbled
4 TBSP Chimichurri Sauce (see recipe below)

Chimichurri Sauce

½ each Onion, sweet - finely diced
4 TBSP Basil, Fresh
1 TBSP Garlic, Puree
½ Cup Cilantro, Fresh
2 Cups Parsley, Fresh
2 TBSP Oregano, Dry
1.25 TSP Cumin
½ TSP Cayenne Pepper
1 TSP Thyme, Dry
1 TBSP Crushed Red Pepper
1 TBSP Sea Salt
1 TBSP Lime Juice
½ Cup Water
2 TBSP Vinegar, Red Wine
½ Cup Oil, Extra Virgin

Pat dry crabs and dredge in the cornmeal / flour mixture until coated…shake off excess
Heat oil to 350°F in a heavy bottomed pot / fryer / Dutch oven
Add crabs to the oil, fry 2 minutes, flip, and repeat process
Remove from the oil onto a rack or paper towel-lined sheet pan and let cool for one minute
Place all ingredients into a table-top blender and pulse together until a loose paste forms…refrigerate until serving
Smear 1 TBSP of mayo onto the base bun
Add ½ leaf of lettuce, then 2 tomato slices
Add cooked soft crab
Add 2 slices each of bacon and avocado
Add 1 TBSP of Cotija cheese
Smear 1 TBSP of Chimichurri onto the top bun