Soft-Shell Crab Sandwiches With Singapore Slaw

Name: Soft-Shell Crab Sandwiches With Singapore Slaw
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 larges daikon; 237 milliliters all-purpose flour; 1 teaspoon chopped fresh cilantro; 1 clove garlic; 4 Hawaiian sweet rolls, split open; 1 teaspoon honey; 1 Juice of lime; 4 servings Kosher salt and freshly ground pepper; 118 milliliters mayonnaise (preferably Japanese Kewpie mayonnaise); 4 live soft-shell crabs; 1 teaspoon tomato paste; 5 Tbsps unsalted butter; 59 milliliters sambal oelek (Asian chile sauce)

Soft-Shell Crab Sandwiches With Singapore Slaw might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1313 calories, 17g of protein, and 82g of fat. If you have daikon, live soft-shell crabs, tomato paste, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a vegetarian diet.

Instructions

Make the slaw: Trim and peel the daikon, then shred on the large holes of a box grater.

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Daikon Radish

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Box Grater

Transfer to a colander and squeeze dry.

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Colander

Whisk the lime juice and honey in a medium bowl.

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Lime Juice

Honey

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Whisk

Bowl

Add the cilantro and daikon; season with salt and pepper and toss to combine. Refrigerate the slaw until ready to serve.

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Salt And Pepper

Cilantro

Daikon Radish

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.

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Salt And Pepper

Sambal Oelek

Tomato Paste

Mayonnaise

Garlic

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Bowl

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.

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Crab

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.

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Crab

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.

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Salt And Pepper

All Purpose Flour

Butter

Shake

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Frying Pan

Add the crabs to the pan and cook until they start to turn an orange-red color, about 3 minutes per side.

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Orange

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Frying Pan

Remove to a paper towel-lined plate to drain and season immediately with salt.

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Salt

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Paper Towels

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.

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Aioli