It’s blue crab season on the east coast but this year I’m skipping the boil and bisques for this new take on and old classic.
Ingredients:
• 4 jumbo soft shell crabs
• 4 small baguettes, split
• 1 cup all purpose flour, plus 1/2 cup
• 1/2 cup cornstarch
• 1 tablespoon Five Chinese Spice
• 1 cup cucumber, thinly sliced
• 1/4 cup cilantro leaves
• 6 ounces light beer(I used Sapporo)
• 1 jalapeño, thinly sliced with seeds removed
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
Sriracha Mayo:
• 1/2 cup Mayo
• 2 tablespoons sriracha
• 1 tablespoon lime juice
Pickled Carrots and Daikon:
• 2 1/2 cups carrots, cut to 3 inch matchsticks
• 2 1/2 cups daikon radish, cut to 3 inch matchsticks
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 cup water
• 1 teaspoon salt
Directions:
Mix mayo, sriracha and lime juice in small bowl. Cover and refrigerate.
Whisk 1 cup flour, cornstarch, Five Chinese Spice, beer, salt and pepper in bowl. Mix well but don’t over mix small flour lumps are ok. Set aside
Lightly dredge crabs in remaining flour. Heat oil in deep fryer to 350 degrees. Working in batches dip crabs in batter. Make sure to coat entire crab. Shake off excess batter and carefully place crabs in deep fryer. Fry until both sides a golden and crispy. Transfer to wire rack on baking sheet.
To assemble:
Spread spicy mayo on both sides of baguette. Add cucumbers to bottom bread follow by pickled vegetables. Next add soft shell crab, top with cilantro and jalapeños. Close sandwich cut in half and serve immediate
