ASIAN SOFT-SHELL CRAB CLUB SANDWICHES

Ingredients

• 3 tablespoons light or regular mayonnaise
• 2 teaspoons sesame oil, divided
• 1 small clove garlic, minced
• 1 cup shredded Napa cabbage
• 2 tablespoons slivered red bell pepper
• 2 tablespoons shredded carrot
• 2 tablespoons seasoned rice wine vinegar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4 large soft-shell crabs, cleaned
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4 BAYS^® English Muffins, split
• 3 tablespoons sliced almonds, toasted

Instructions

• To make Asian Aioli, combine mayonnaise, 1 teaspoon sesame oil and garlic; mix well. Cover and refrigerate until serving time.
  
  
• To make Oriental Slaw, combine cabbage, red bell pepper, carrot, rice wine vinegar and remaining 1 teaspoon sesame oil; toss well. Cover and refrigerate until serving time.
  
  
• In plastic bag, combine flour, salt and cayenne pepper. Add one crab at a time; shake bag to lightly coat crab with flour mixture. Heat butter and oil in a large nonstick skillet over medium heat until hot. Add crabs; cook 3 to 4 minutes per side, or until golden brown and crisp.
  
  
• Lightly toast muffin halves. Place muffin bottoms on four serving plates; top with slaw. Place crabs over slaw; top with aioli and almonds. Close sandwiches with muffin tops.