| 4 | md | To large soft shell crabs, cleaned and rinsed |
| 1/2 | c | Buttermilk |
| | Salt and freshly ground black pepper |
| | Cayenne, to taste |
| 1 | c | Yellow cornmeal |
| | ADOBO MAYONNAISE |
| 2/3 | c | Prepared mayonnaise |
| 2 | ts | Dijon-style mustard |
| 1 | tb | Fresh lime juice |
| 2 | ts | Adobo sauce from a can of chipotle chilis, (up to 3) |
| 3 | tb | Finely chopped fresh herbs, i.e. cilantro, chervil, parsley, and/or tarragon |
| | BELL PEPPER SLAW |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Fresh orange juice |
| 2 | ts | Dijon-style mustard |
| 1 | ts | Grated orange zest |
| | Salt and freshly ground black pepper |
| | Cayenne, to taste |
| 1/2 | c | Extra virgin olive oil |
| 2 | tb | Finely chopped fresh herbs, i.e. cilantro, chervil, parsley and/or tarragon |
| 1/2 | | Red bell pepper, seeded and finely julienned into 2-inch lengths |
| 1/2 | | Yellow or orange bell pepper, seeded and finely julienned into 2-inch lengths |
| 1/2 | | Green bell pepper, seeded and finely julienned into 2-inch lengths |
| 4 | c | Finely sliced green cabbage |
| | Peanut oil for frying |
| 4 | lg | Sour dough rolls, cut in half crosswise |
| | Mixed greens and tomato slices for garnish |
