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Soft-Shell Crab Sandwiches With Singapore Slaw (Jeff Mauro) Recipe

Soft-Shell Crab Sandwiches With Singapore Slaw (Jeff Mauro) Recipe

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Soft-Shell Crab Sandwiches With Singapore Slaw (Jeff Mauro)

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Ingredients:

Serving

1/2 large daikon
juice of 1 lime
1 tsp honey
1 tsp chopped fresh cilantro
kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sambal oelek ( asian chile sauce)
1 tsp tomato paste
1 clove garlic
kosher salt and freshly ground pepper
for the soft-shell crab
4 live soft-shell crabs
1 cup all-purpose flour
kosher salt and freshly ground pepper
5 tbsp unsalted butter
4 hawaiian sweet rolls , split open

Directions:

Make the slaw: Trim and peel the daikon, then shred on the large holes of a box grater. Transfer to a colander and squeeze dry. Whisk the lime juice and honey in a medium bowl. Add the cilantro and daikon; season with salt and pepper and toss to combine. Refrigerate the slaw until ready to serve.
Make the aioli: Combine the mayonnaise, sambal oelek and tomato paste in a small bowl. Grate in the garlic, season with salt and pepper and stir to combine.
Clean the crabs (if live): Cut off the front of each crab just behind the eyes and mouth using kitchen shears; remove any yellow matter from the inside with your fingers, if desired.
Grab one of the pointy ends of the top shell and peel it back to reveal the gills; cut out the gills and discard. Repeat on the other side.
Flip the crab over and pull back the small flap known as the apron. Use your fingers to pull it off.
Cook the crabs: Put the flour in a shallow dish and season with salt and pepper. Dredge the crabs in the seasoned flour, turning to coat both sides; shake off the excess flour and set aside. Melt the butter in a large skillet over medium heat and swirl the pan until the foaming stops. Add the crabs to the pan and cook until they start to turn an orange-red color, about 3 minutes per side. Remove to a paper towel-lined plate to drain and season immediately with salt.
Build your sandwich: Set your rolls cut-side down in the same pan and cook until golden. Slather the roll tops with some of the chile aioli. Sandwich a hot crab and a scoop of slaw on each roll.
Photograph by David Malosh
/content/dam/images/food/fullset/2013/6/11/1/FNM_070113-TTAH-Soft-Shell-Crab-Sandwiches-With-Singapore-Slaw-Recipe_s4x3.jpg Try This at Home: How to Make Soft-Shell Crab Sandwiches

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	529.99 Kcal (2219 kJ)
Calories from fat	344.9 Kcal
		% Daily Value*
Total Fat	38.32g	59%
Cholesterol	64.71mg	22%
Sodium	263.2mg	11%
Potassium	60.73mg	1%
Total Carbs	43.44g	14%
Sugars	8.63g	35%
Dietary Fiber	3.49g	14%
Protein	6.68g	13%
Vitamin C	0.5mg	1%
Vitamin A	0.2mg	6%
Iron	1.4mg	8%
Calcium	13.1mg	1%

Amount Per 100 g
Calories	430.39 Kcal (1802 kJ)
Calories from fat	280.09 Kcal
		% Daily Value*
Total Fat	31.12g	59%
Cholesterol	52.55mg	22%
Sodium	213.74mg	11%
Potassium	49.32mg	1%
Total Carbs	35.28g	14%
Sugars	7.01g	35%
Dietary Fiber	2.83g	14%
Protein	5.42g	13%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	6%
Iron	1.1mg	8%
Calcium	10.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.