Soft Shell Crab Sandwiches With Singapore Slaw Recipes

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TEMPURA-FRIED SOFT-SHELL CRAB SANDWICHES WITH TARTAR SAUCE SLAW AND CRISPY OLD BAY CHIPS

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 sandwiches

Number Of Ingredients 18



Tempura-Fried Soft-Shell Crab Sandwiches with Tartar Sauce Slaw and Crispy Old Bay Chips image

Steps:

  • 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. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes.
  • For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly.
  • For the soft-shell crabs: Set a rack in a baking sheet. 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. 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.
  • Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper.
  • Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs.
  • For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately.

1/2 cup finely diced cornichons
1/2 cup mayonnaise
2 tablespoons capers, drained
1 tablespoon Dijon mustard
Pinch sugar
Juice of 1/2 lemon
1/4 Spanish onion, grated
Kosher salt and freshly ground black pepper
1/2 small head white cabbage, shredded
1 bag potato chips, such as Lay's or Kettle
1 tablespoon seafood seasoning, such as Old Bay
Canola oil, for deep-frying
3 cups rice flour
Kosher salt and freshly ground black pepper
Few dashes hot sauce, optional
4 soft-shell crabs, cleaned
4 soft potato buns
2 heirloom tomatoes, sliced

GRILLED SOFT SHELL CRAB SANDWICH WITH RED SLAW AND YELLOW TOMATOES

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12



Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes image

Steps:

  • For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl. Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving.
  • For the crabs: Heat a charcoal or gas grill to high heat direct grilling. Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size.
  • For assembly: Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes. Serve immediately.

1/4 cup ketchup
2 tablespoons red wine vinegar
1 teaspoon celery salt
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne
1/2 small head white cabbage, finely chopped
4 large or 8 small soft shell crabs, cleaned
1/4 cup canola oil
Kosher salt and freshly ground black pepper
4 soft buns, buttered if desired, and grilled
2 yellow tomatoes, cut into 1/4-inch-thick slices

SOFT SHELL CRAB SANDWICH

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15



Soft Shell Crab Sandwich image

Steps:

  • Heat about 3 inches of oil in a saucepan to about 400 degrees F.
  • In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
  • Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
  • Yield: about 3 cups

Vegetable oil, for frying
3 large eggs
1 cup milk
1 cup beer
2 cups all-purpose flour
4 soft shell crabs, cleaned
4 sandwich buns, toasted
Tartar Sauce, for serving, recipe follows
Sliced tomato, for serving
Lettuce leaves, for serving
8 ounces mayonnaise
2 tablespoons horseradish, drained
1 cup sweet pickles, chopped
Kosher salt and freshly ground black pepper
3/4 cup lemon juice

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