Recipe courtesy of Bobby Flay
Episode: Preaking Out
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Tempura-Fried Soft-Shell Crab Sandwiches with Tartar Sauce Slaw and Crispy Old Bay Chips
Total:
1 hr 15 min
Active:
35 min
Yield:
4 sandwiches
Level:
Intermediate
Total:
1 hr 15 min
Active:
35 min
Yield:
4 sandwiches
Level:
Intermediate

Ingredients

Tartar Sauce Slaw:
Old Bay Potato Chips:
Soft-Shell Crabs:
Sandwiches:

Directions

Special equipment: a deep-frying thermometer

For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes.

For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly.

For the soft-shell crabs: Set a rack in a baking sheet. Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer. Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using.

Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper.

Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs.

For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately.

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