Soft-Shell Crab Sandwiches With Red-Pepper Mayonnaise

• 2 roasted red peppers, skinned and seeded
• 2 tablespoons reduced-fat mayonnaise
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• Freshly ground pepper to taste
• 4 soft-shell crabs, cleaned
• 1 1/2 teaspoons unsalted butter
• 8 slices toasted country bread
• 1 cup shredded iceberg lettuce

1. To make the mayonnaise, puree the peppers in a blender until smooth.
2. Scrape into a small saucepan and cook over medium-low heat until reduced by half, about 10 minutes.
3. Let cool.
4. Stir in the mayonnaise, cayenne and salt.
5. Refrigerate at least 1 hour.
6. To make the crabs, combine the flour, salt and pepper in a shallow dish.
7. Coat the crabs in the flour mixture.
8. Heat the butter in a large nonstick skillet over medium heat.
9. Add the crabs and saute until cooked through, about 4 minutes per side.
10. Spread 4 slices of bread with 2 tablespoons of mayonnaise each.
11. Top with a crab, shredded lettuce and bread.
12. Serve immediately.

red peppers, mayonnaise, cayenne pepper, salt, allpurpose, salt, freshly ground pepper, shell, unsalted butter, country bread, shredded iceberg lettuce

Taken from cooking.nytimes.com/recipes/2992 (may not work)