Soft Shell Po-Boy with "Kimchi" Slaw

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  • Total: 8 hr 25 min
  • Prep: 8 hr 15 min
  • Cook: 10 min
  • Yield: 4 servings
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2 cups rice flour

1 teaspoon korean chile flakes (kucho karo)

1 quart cold soda water

4 cleaned soft shell crabs, primes or hotels

4 mini baguettes or hoagies, lightly toasted

Kimchi Slaw:

2 cups rice wine vinegar

2 tablespoons korean chile flakes

1/2 tablespoon salt

1/2 tablespoon sugar

1 small head Napa cabbage, 1/2-inch slices (about 6 cups)

2 medium carrots, peeled, 2-inch fine julienne

12 cloves garlic, thinly sliced, 1/16-inch


  1. 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:

  1. 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.
  2. 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.

Cook’s Note

Drink Suggestion: Shanghai Beer

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