Recipe courtesy of Ming Tsai
Episode: Soft Shell Crab
Total:
8 hr 25 min
Active:
8 hr 15 min
Yield:
4 servings
Level:
None

Ingredients

Kimchi Slaw:

Directions

In a large bowl, mix flour and chile. Whisk in soda water until a pancake batter consistency is achieved. Completely coat the crab in the batter. Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels.;

Kimchi Slaw:

In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling. Add the cabbage, carrots and garlic and simmer for only 3 minutes. Pull off the stove and let cool. Transfer to a glass container with an air tight lid. Store in refrigerator overnight. Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie. your finger.

Plating: Place a small mound of slaw on the bottom piece of bread. Top with 1 crab and top with a little more slaw. Cover with top piece of bread and slice in half.

Drink Suggestion: Shanghai Beer

IDEAS YOU'LL LOVE

Bacon-Cheddar Twists with Soft-Cooked Eggs

Recipe courtesy of Bobby Flay

Soft Shell Crab

Recipe courtesy of Seth Raynor

Soft Shell Crab Sandwich

Recipe courtesy of Rachael Ray

Soft Shell Crab Basket

Recipe courtesy of Tyler Florence

Oyster Po'Boy

Recipe courtesy of David Rosengarten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking