Tempura-Fried Soft-Shell Crab Sandwiches With Tartar Sauce Slaw And Crispy Old Bay Chips
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Cornichon (finely diced)1 cup
Mayonnaise2 tbsps
Capers (drained)1 tbsp
Dijon Mustard1 pinch
Sugar1 small
White Cabbage (head, shredded)3 cups
Rice FlourDirections:
1
Special equipment: a deep-frying thermometer For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl
2
Add the cabbage and toss to coat
3
Cover and refrigerate for 30 minutes
4
For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F
5
Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes
6
Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly
7
For the soft-shell crabs: Set a rack in a baking sheet
8
Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer
9
Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using
10
Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper
11
Sprinkle the crabs with salt and pepper
12
Dredge 2 crabs in flour and tap off the excess
13
Dip in the tempura batter, letting any excess run off
14
Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes
15
Drain on the rack
16
Repeat with the remaining 2 crabs
17
For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab
18
Add a bit more slaw and a tomato slice and top with chips
19
Close sandwiches with the tops of the buns and serve immediately