The BEST fried soft shell crab sandwich with mango slaw and yuzu mayo
Truly the ultimate summer sandwich....
Servings: 4
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
Instructions
Mango Slaw
- In a large bowl, combine all of the mango slaw ingredients together in a bowl. Adjust 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 Crabs
- Ensure the crabs are cleaned. Add oil to a deep pot and begin heating.
- Set up three shallow bowls and begin preparing 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 some 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 well coat the crab at east stage with 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 size of the pot, do not overcrowd, 1-2 max at a time.) Cook for 2-3 minutes per side, or 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, the sliced avocado and finish with the top bun.... ENJOY!!
Nutrition
Calories: 6533kcal | Carbohydrates: 535g | Protein: 222g | Fat: 400g | Saturated Fat: 101g | Polyunsaturated Fat: 143g | Monounsaturated Fat: 101g | Trans Fat: 2g | Cholesterol: 1511mg | Sodium: 5348mg | Potassium: 5967mg | Fiber: 51g | Sugar: 71g | Vitamin A: 8906IU | Vitamin C: 253mg | Calcium: 1296mg | Iron: 33mg
