Surf and Turf (Soft shell Crab/ Keylime ailoi)

This surf and turf for two combines soft shelled crabs (very generously coated with Panko bread crumbs and macadamia nuts, then fried) with bacon in Kaiser rolls.

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Ingredients:

• 2 Soft shell crabs (cleaned & thawned)
• 4 slices applewood smoked bacon
• 2 Kaiser rolls, split
• Butter lettuce
• 2 slices of tomato (any type)
• 2 slices of purple or red onion
• 2 slices of provolone cheese
• 1 cup of mayonnaise
• 1 tbsp basil
• 1 pinch cayenne pepper
• 2 tbsp Key lime juice
• Salt and white pepper to taste
• 2 cups of Macadamia nuts
• 2 cups of Panko bread crumbs
• 1 Gallon of vegetable oil
• Flour, as needed
• 4 eggs, beaten

Method

Key Lime Ailoi: Stir mayonnaise and key lime juice together. "Chiffonade" the basil into thin shreds; add cayenne pepper. Stir these ingredients into the mayonnaise mixture and season to taste with salt and pepper. Set aside in refrigerator until needed. Cook the bacon until crispy. Slice your onion and tomato; set aside. Heat a saucepan about half-filled with oil. In a food Processor add in the Macadamia nuts and pulse; leave them coarse but ground up somewhat. Empty them on a sheet pan; stir the panko bread crumbs in with the nuts. Have separate bowls for flour and eggs. Dry the crabs with a towel; dredge the crabs in flour, then egg, then nut mixture; then fry until golden brown. Make sure the oil is nice and hot. Toast the kaiser rolls. When the crabs are done, put slices of cheese on each one and melt in the oven; should only take a minute. To serve, place crab on the kaiser roll bottom. Spread some Keylime Ailoi on the top. Lay 2 slices of bacon on each sandwich. Add lettuce tomato and onion.

Notes:

Number of servings: 2

Submitted By: Chef Christy Jarrette
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