Fried Soft-Shell Crab Sandwich

breadcrumbs cabbage cayenne crab mustard panko sandwich seafood summer

Chris Wegan

4 Servings

Source

Ingredients

¼ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

¼ teaspoon Old Bay seasoning

1 tablespoon unseasoned rice vinegar

1 tablespoon whole grain mustard

2 cups thinly sliced cabbage

1 Fresno chile, halved lengthwise, thinly sliced crosswise

Kosher salt, freshly ground pepper

Vegetable oil (for frying; about 2 cups)

½ cup all-purpose flour

¼ teaspoon cayenne pepper

2 tablespoons Old Bay seasoning, divided

Kosher salt, freshly ground pepper

2 large eggs, beaten to blend

1¼ cups panko (Japanese breadcrumbs)

4 soft-shell crabs, cleaned

4 soft buns, warmed

Method

Whisk mayonnaise, Dijon mustard, whole grain mustard, and Old Bay seasoning in small bowl.

DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.

Whisk vinegar and mustard in medium bowl. Add cabbage and chile and toss to combine; season with salt and pepper.

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.

Meanwhile, whisk flour, cayenne, and 1 tsp. Old Bay seasoning in a shallow bowl; season with salt and pepper. Place eggs into another shallow bowl. Whisk panko and remaining 1 tsp. Old Bay seasoning in a third shallow bowl; season with salt and pepper.

Dredge crabs in flour mixture, shaking off excess, then dip in egg, letting excess drip back into bowl. Coat in panko mixture.

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.

Build sandwiches with buns, sauce, crabs, and slaw.