0.3 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal all-purpose
1 cup milk
0.8 cup radish sprouts
0.3 cup pumpkin seeds raw hulled
1.5 inch onion red
6 small romaine lettuce leaves
6 soft-crusted hoagie rolls split
6 servings chipotle tartar sauce
12 slices tomatoes ripe thin
5 tablespoons vegetable oil divided
0.3 cup cornmeal yellow
Equipment
food processor
bowl
frying pan
baking sheet
paper towels
oven
whisk
grill
Directions
Whisk milk and ancho chile and garlic powders in a shallow bowl until combined; add crabs. Cover and chill 1 hour.
Meanwhile, brush red onion slices with 1 tablespoon oil. Grill or broil 4 minutes per side. Set aside.
Spread cut sides of rolls with butter, and grill or toast until golden brown.
Combine cornmeal and next 3 ingredients in a food processor. Process until mixture resembles fine crumbs; transfer mixture to a shallow dish.
Drain crabs, and discard milk mixture. Dredge crabs in cornmeal mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. When oil is very hot, add half the crabs, top-side down; saut 2 to 3 minutes per side or until golden.
Drain crabs on paper towels, then transfer to a baking sheet, and keep warm in a 200 oven. Repeat with remaining oil and crabs.
Spread toasted sides of rolls with Chipotle Tartar Sauce. Top with a lettuce leaf, 2 slices each tomato and avocado, a grilled red onion slice, and a fried crab. Top with sprouts and a squeeze of lime.
Wine note: "When I hear that a seafood dish has a kick, I reflexively go to the fire-extinguishing quality of a German Riesling. A light, off-dry Riesling such as Dr. Loosen Riesling Kabinett ($2
or Gunderloch Jean-Baptiste Riesling Kabinett ($1
will tame the heat emanating from the chile and garlic powders in this preparation. These wines' mouthwatering tanginess--so admirable in a good Riesling--will refresh the palate after a mouthful of fried crab." --Mark Oldman
