Asparagus and Soft-Shell Crab Sandwiches Don't skimp on the cayenne pepper for this recipe; it's a nice counterpoint to the crab flavor. Makes 2 servings.
	Ingredients: 2 tablespoons low-fat mayonnaise (preferably Hellman's or Best Foods) 2 teaspoons chopped capers 1 tablespoon minced scallions 3 tablespoons all-purpose flour Kosher salt and freshly ground black pepper to taste Healthy pinch cayenne pepper 2 soft-shell crabs, cleaned (see tip) 1 tablespoon clarified butter or regular butter 6 to 8 asparagus spears, blanched and chilled (see Step 1 of Sauteed Asparagus with Morels and Thyme) 2 sesame seed hamburger rolls or other soft rolls
	Instructions: 1. Combine mayonnaise, capers, and scallions in a small bowl. Set aside. 2. Combine flour with salt, pepper, and cayenne pepper. 3. Dredge crabs in flour and shake off excess. 4. Heat clarified butter in a large, heavy skillet over moderate heat. 5. Add crabs and cook 3 minutes on one side. 6. Add the asparagus to the skillet, turn over the crab, and cook another 3 minutes, seasoning the asparagus with salt and pepper. 7. Drain asparagus and crabs briefly on paper towels. 8. Spread the mayonnaise mixture on the rolls, and top with crab and asparagus. Cooking Tip To clean the crabs, slice off the eyes and mouth (they're small but easily recognizable) with a kitchen scissors. Lift up the two flaps on either side of the top of the crab and scrape off the fibrous gills underneath. Flip the crab over and remove the apron flap on the bottom.

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