Tempura-Fried Soft-Shell Crab Sandwiches with Tartar Sauce Slaw and Crispy Old Bay Chips
- Level: Intermediate
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 361
- Total Fat
- 24
- Saturated Fat
- 2
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 6
- Sodium
- 257
- Total: 1 hr 15 min (includes refrigeration time)
- Active: 35 min
Ingredients
Tartar Sauce Slaw:
1/2 cup finely diced cornichons
1/2 cup mayonnaise
2 tablespoons capers, drained
1 tablespoon Dijon mustard
Pinch sugar
Juice of 1/2 lemon
1/4 Spanish onion, grated
Kosher salt and freshly ground black pepper
1/2 small head white cabbage, shredded
Old Bay Potato Chips:
1 bag potato chips, such as Lay's or Kettle
1 tablespoon seafood seasoning, such as Old Bay
Soft-Shell Crabs:
Canola oil, for deep-frying
3 cups rice flour
Kosher salt and freshly ground black pepper
Few dashes hot sauce, optional
4 soft-shell crabs, cleaned
Sandwiches:
4 soft potato buns
2 heirloom tomatoes, sliced
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.