Cajun Soft Shell Crab Sandwich With Yellow Pepper and Cap

This recipe from Cooking Light isn't the one I enjoyed at Duck Inn in VA Beach when I was in the Navy but it isn't too shabby either.

• Ready In: 21 mins
• Serves: 4

Ingredients

• 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  soft-shell  crabs, cleaned
• 1  tablespoon  salt-free cajun seasoning
• 1⁄4 cup cornmeal
•  Italian bread, cut in half lengthwise and toasted
• 4  curly leaf lettuce leaves
• 4  slices red onions

Directions

1. Note Onion should be 1/4 inch thick. Crabs should weigh 5 to 6 ounces each.
2. Preheat broiler. Blacken the green peppers by cutting in half, remove seeds and membranes, place on baking sheet and under broiler. After you have blackened place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel.
3. Process in a food processor bell pepper, mayonnaise, basil, capers, salt, and garlic until smooth.
4. Over med high heat the oil. 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.
5. Spread 1 tablespoon sauce 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.