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

Sides

  • French Fries
  • Cole Slaw