SOFT SHELL CRAB BLTP SANDWICH
MAJOR KEY: If you are unfamiliar with cleaning soft shell crabs, have your fishmonger do it. Just be sure you make the crab the same day you clean them. Sometimes I use Texas toast instead of buns. Feel free to use the bread you think works best for you. Sauce can be made up to 2 days ahead.
INGREDIENTS
Sauce
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¼ cup mayonnaise
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1 tablespoon honey mustard
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1 tablespoon whole grain mustard
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1 teaspoon Old Bay seasoning
- 1 teaspoon miso paste
- 1 tablespoon relish
Slaw
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1 tablespoon unseasoned apple cider vinegar
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1 tablespoon whole grain mustard
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2 cups thinly sliced cabbage
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1 Fresno chile, halved lengthwise, thinly sliced crosswise
Crab and assembly
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Vegetable oil (for frying; about 2 cups)
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½ cup all-purpose flour
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¼ teaspoon cayenne pepper
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2 tablespoons Old Bay, divided
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2 large eggs, beaten to blend
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1¼ cups panko (Japanese breadcrumbs)
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4 soft-shell crabs, cleaned
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4 soft buns, warmed
For assembly
- 8 slices of cooked bacon
- Sliced plantains, options
DIRECTIONS
1. Whisk mayonnaise, Dijon mustard, whole grain mustard, and Old Bay seasoning in small bowl.
2. Whisk vinegar and mustard in medium bowl. Add cabbage and chile and toss to combine, season with Tastic spice.
3. Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a pinch of flour is added.
4. Meanwhile, whisk flour, cayenne, and 1 tsp. Old Bay seasoning in a shallow bowl; season with Tastic spice. Place eggs into another shallow bowl. Whisk panko and remaining 1 tsp. Old Bay seasoning in a third shallow bowl; season with Tastic spice.
5. Dredge crabs in flour mixture, shaking off excess, then dip in egg, letting excess drip back into bowl. Coat in panko mixture.
6. Working in 2 batches, place crabs, shell side down, in skillet and cook until golden brown, about 4 minutes per side. Transfer to paper towels to drain. Season with salt.
7. Build sandwiches with buns, sauce, crabs, bacon, plantains (if using) and slaw.
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