SOFT-SHELL CRAB SANDWICHES WITH SINGAPORE SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the slaw: Trim and peel the daikon, then shred on the large holes of a box grater. Transfer to a colander and squeeze dry. Whisk the lime juice and honey in a medium bowl. Add the cilantro and daikon; season with salt and pepper and toss to combine. Refrigerate the slaw until ready to serve.
- Make the aioli: 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.
- Clean the crabs (if live): 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.
- 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.
- Cook the crabs: 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. Add the crabs to the pan and cook until they start to turn an orange-red color, about 3 minutes per side. Remove to a paper towel-lined plate to drain and season immediately with salt.
- 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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