Cajun-Spiced Soft-Shell Crab Sandwich With Yellow Pepper And Caper Aioli

• 2 yellow bell peppers
• 1/3 cup light mayonnaise
• 1/4 cup basil leaves
• 2 tablespoons capers
• 1/4 teaspoon salt
• 2 garlic cloves, peeled
• 1 tablespoon vegetable oil
• 4 (5 to 6-ounce) soft-shell crabs, cleaned
• 1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)
• 1/4 cup cornmeal
• 4 (3-ounce) pieces Italian bread, cut in half lengthwise and toasted
• 4 curly leaf lettuce leaves
• 4 (1/4-inch-thick) slices red onion

1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel.
3. Place bell pepper, mayonnaise, basil, capers, salt, and garlic in a food processor; process until smooth.
4. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle crabs with Cajun seasoning. Dredge crabs in cornmeal. Add crabs to pan; cook 3 minutes on each side, gently pressing body and legs against pan.
5. Spread 1 tablespoon mayonnaise mixture evenly over each slice of bread. Arrange 1 crab over each bottom half of bread. Top each crab with 1 lettuce leaf and 1 red onion slice. Cover with top halves of bread.

yellow bell peppers, light mayonnaise, basil, capers, salt, garlic, vegetable oil, salt, cornmeal, italian bread, curly leaf, red onion

Taken from www.myrecipes.com/recipe/cajun-spiced-soft-shell-crab-sandwich-with-yellow-pepper-caper-aioli (may not work)