Soft Shell Crab Bun with horseradish slaw and pickle mayo
A fried softie sandwich hits my Connecticut roots with and anvil!
It was one of my first forays into seasonal food. When Chick’s in West Haven had ‘em, you just got the crab sandwich! Crispy, salty, juice, awesome!!
This is best served on a mushy, soft potato roll, but and bun will do!
For the slaw
2 cups shredded cabbage
½ cup grated carrot
1 small onion, grated
1 tsp coriander seed
4 tbls sugar
1 tsp salt
4 tbls cider vinegar
4 tbls horseradish
2 tbls Dijon
4 tbls veg oil
Whisk together the dressing and pour over veggies. Squish together well with your hands.
For the mayo
1 cup mayo
¼ cup grainy mustard
½ cup sweet pickles, chopped
1 tsp chile powder
For the crabs
Veg oil for frying
Mix the cornmeal and flour 50/50
Season with salt and pepper
Add a pinch of cayenne for good luck.
Clean crabs by removing the eyes and the “gills”.
Put into a bowl and cover with milk. They can stay like this refrigerated for up to two days without a loss in quality.
Have a lid or screen handy as crabs like to pop.
In a heavy skillet, heat on half inch of veg oil until 350 (hot!).
Dredge crabs in flour/cornmeal mixture. Carefully pan fry, turning after about 1 ½ minutes. They cook fast, 2 and a half minutes total, depending upon he size. Bigger crabs may take a little longer.