Perfect Pairings: Seven Sisters, Yolanda, South Africa, 352664

Cajun Spiced Soft Shell Crab Sandwich

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

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.

Place bell pepper, mayonnaise, basil, capers, salt, and garlic in a food processor; process until smooth.

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.

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.







					Cajun Spiced Soft Shell Crab Sandwich 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 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. Place bell pepper, mayonnaise, basil, capers, salt, and garlic in a food processor; process until smooth. 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. 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.



	Seven Sisters • Yolanda • 2008 • South Africa • 352664 Grape: Chenin Blanc appearance - bright, clear color : very clear aroma - subtle flavors (smell + taste) sweetness - medium-dry acidity - neutral oak - vanilla fruit - honeysuckle, lime earth - steel, gravel body - medium-light additional notes - clean but not crisp, softer than sauvignon blanc				• Chenin Blanc often goes by the name Steen in South Africa. • Chenin Blanc is one of the world's most versatile grapes. The styles range from honey scented sweet wines, to steely dry and acidic. • Chenin Blanc is the most widely planted variety in South Africa. Related Podcasts: 1. August 22 - Vouvray Doux and Pineapple Upsidedown Cake Click here to listen. 1. December 22 - Chenin Blanc and Vichyssoise Click here to listen.