Ingredients
2 softshell crabs
1 egg
½ cup fl our
1 cup of your favorite bread crumbs (or a
tempura batter will work)
2 strips of raw bacon that have been rubbed
with brown sugar and sprinkled with cracked
black pepper
1 croissant
22 GASPARILLA MAGAZINE January/February 2020
SOFTSHELL
CRAB BLT
3 cups canola oil
1 avocado
½ cup diced fresh tomato
½ cup mayonnaise
½ teaspoon of hot sauce
Zest of 1 lime
1 clove fresh chopped garlic
½ cup of lettuce or micro greens if available
Recipe is continued on page 102
RECIPE
Presented by Chef Tim Spain of The Loose Caboose, Boca Grande • Photo by Christine Cunningham
