Fried Soft Shell Crab Sando
One of the best sandwiches I have ever made...
HOLY COW…when I tell you this is one of the top 5 things I have ever made, I am not kidding. This fried soft-shell crab sandwich is topped with a mango slaw, yuzu mayo, and sliced avocado on a toasted brioche bun… 🤩🤤 Each element comes together to make a magical mix of flavors: its crispy, fresh, sweet, tangy, creamy, unctuous and PERFECT…
If you’re like me and have never worked with soft-shell crabs, all I can say is DON’T BE SCARED. It is much easier to work with than you think. Most fishmongers can clean them up for you, but if not, you only need some strong scissors to do the trick. Here is a great explanation of how to do it. Next, I spent a lot of time researching the best way to get a beautiful crunch on the crab and landed on a simple flour (and cornstarch), eggs, and breadcrumb mix. The result was an ultra-light and crispy crab..that is stand-alone DELICIOUS.
Without further to do, here is the recipe…PDF print out at the bottom.
Fried Soft-Shell Crab Sando
Ingredients:
Mango Slaw
1 mango julienned (thinly sliced)
8 oz coleslaw mix
1/2 cup fresh cilantro finely chopped
2 tbsp lime juice
1 tbsp rice vinegar
1 tbsp honey or agave
to taste salt + pepper
Yuzu Chive Mayo
1 egg yolk
2 tbsp yuzu juice (or lemon juice)
1 clove garlic grated
1 cup light olive oil or vegetable oil
1/4 cup chives finely chopped
Soft Shell Crab
4 soft shell crabs cleaned and dressed
1 cup AP flour
2 tbsp cornstarch
2 eggs
2 cups breadcrumbs
3 tbsp old bay spice (divided)
to taste Salt + Pepper
Frying Oil such as canola, veg, peanut
4 brioche buns
1 tbsp butter
2 avocados sliced
Steps:
Mango Slaw
Combine all of the mango slaw ingredients in a large bowl. Adjust the seasoning. Place in the fridge for at least 30 minutes.
Yuzu Chive Mayo
In a medium bowl, whisk together the egg yolk, yuzu (or lemon) juice, and grated garlic until smooth. While whisking, slowly stream in the oil until a thick mayonnaise forms. (adjust consistency with a few drops of water as necessary).
Season with salt and pepper to taste. Set in fridge until ready.
Soft Shell Crab
Ensure the crabs are cleaned. Add oil to a deep pot and begin heating.
Set up three shallow bowls and begin preparing the dredging station. In one bowl, combine the flour, cornstarch, and 1 tbsp of old bay. In another, crack the eggs and add another tbsp of old bay. In the last, add breadcrumbs and the final tbsp of old bay. Season each with salt and pepper.
Working one at a time, dredge the crab first in the flour, then in the egg, and finally in the breadcrumbs. Make sure to coat the crab well at each stage, paying attention to the legs (you want to make sure they separate and get fully coated).
When the oil reaches 375 degrees, drop in the crabs in batches (depending on the pot size, do not overcrowd, 1-2 max at a time.) Cook for 2-3 minutes per side until deep golden brown. Remove from the oil and place on a wired rack. Sprinkle with salt.
Melt butter and toast the brioche buns.
To assemble, add the mayo to the top and bottom buns. Add the coleslaw to the bottom bun, then the crab and the sliced avocado, and finish with the top bun….
ENJOY!!
Here is a PDF printout version for you:
As always, if you have any questions feel free to ask away! And if you recreate this beauty please take pictures and share them with me!!! I LOVE to see your recreations