Sauteed Soft-Shell Crab Sandwiches With Pickled Vegetables, Cilantro, And Ginger-Chili Mayo Recipe

Cooking Directions

• STEP 1.Start by preparing the pickled vegetables. Thinly slice carrots, cucumbers, and radishes, then place them in a bowl. In a separate bowl, combine rice vinegar, sugar, and salt. Pour the vinegar mixture over the vegetables and let them marinate for at least 30 minutes.
• STEP 2.While the vegetables are pickling, prepare the ginger-chili mayo. In a small bowl, mix together mayonnaise, grated ginger, minced garlic, and chili sauce. Adjust the amount of chili sauce according to your desired level of spiciness.
• STEP 3.Next, prepare the soft-shell crabs. Clean the crabs by removing the gills and apron. Pat them dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Dredge the crabs in the flour mixture, shaking off any excess.
• STEP 4.Heat oil in a large skillet over medium-high heat. Add the crabs to the skillet and cook for 2-3 minutes on each side, until they are golden brown and crispy. Remove from the skillet and drain on paper towels.
• STEP 5.To assemble the sandwiches, spread the ginger-chili mayo on the toasted buns. Place a sauteed soft-shell crab on each bun, then top with pickled vegetables and fresh cilantro. Serve immediately and enjoy!

Cooking Tips

• Make sure to thoroughly clean the soft-shell crabs before cooking to remove any sand or debris.
• Adjust the amount of chili sauce in the mayo according to your preferred level of spiciness.
• Toasting the buns adds an extra layer of flavor and helps prevent them from getting soggy.

Storage and Serving

• These sandwiches are best enjoyed immediately after assembling.
• If you have any leftover pickled vegetables, store them in an airtight container in the refrigerator for up to a week.
• Serve these sandwiches with a side of fries or a fresh salad for a complete meal.