Soft Shell Crab Sandwich With Harissa Aioli Recipes

SOFT-SHELL CRAB SANDWICHES WITH SINGAPORE SLAW

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.

SOFT SHELL CRAB SANDWICH

Steps:

• Heat about 3 inches of oil in a saucepan to about 400 degrees F.
• In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
• Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
• Yield: about 3 cups

SOFTSHELL CRAB SANDWICH WITH TOASTED PAPRIKA AIOLI

Steps:

• Place the mayonnaise, garlic, toasted paprika, cayenne and lemon juice in a blender and blend until smooth. Preheat grill. Brush the crabs with the olive oil and season with salt and pepper to taste. Grill. Place 1 crab on each roll, spread with aioli and top with watercress.

PAN SEARED SOFT-SHELL CRAB WITH PICKLED ONIONS AND GARLIC AIOLI

Steps:

• In a medium bowl, combine the red wine vinegar, salt, sugar, hot sauce and 1 cup of cold water. Add the onions and the radishes to the vinegar mixture and reserve.
• Clean the crabs by flipping up each side and removing the lungs. Pull the "apron" flap off of the bottom of the crab. Using a sharp pair of scissors cut the face off the crab, this seems really mean - it is- accept it and move on.
• Soft-shell crabs usually have a lot of water in them which can be very dangerous during frying. Pat the crabs with paper towels to remove excess water.
• Add the frying oil to a large saute pan until it reaches a depth of 1/4-inch. Bring to a medium-high heat.
• While the oil is heating, in a large bowl, toss together the mesclun, zucchini, some of the pickled onions and radishes with some of the pickling liquid, and a drizzle of extra-virgin olive oil. The salad should be lightly dressed, very flavorful and not soggy. Arrange the salad on 4 individual salad plates.
• Set up a plate lined with paper towels to drain the crabs when they come out of the frying pan. Check the temperature of the oil by flicking flour into the pan. The flour will sizzle when the oil is hot. Put the flour into a shallow dish. When the oil is hot dredge the crabs the flour and pat off the excess. Gently add the crabs to the pan. When putting the crabs in the pan, be careful not to throw them in the oil because the hot oil will splash. Fry the crabs until crispy on both sides, about 3 to 4 minutes. Remove them from the pan to paper towels to blot excess oil. Sprinkle with salt and put 1 crab on each of the prepared salads. Garnish with a dollop of the garlic aioli and serve.
• That's crabby!
• In the bowl of a food processor, add the garlic, vinegar and egg yolks. Turn the machine on. While the machine is running begin adding the oil, drop by drop, until you see the mixture thicken. When the mixture begins to look like a smooth homogeneous mixture, the oil can be added in a slow thin stream. If the mixture is too thick, add a few drops of water to thin it down. Season with salt and taste to make sure it is delicious.

FRIED SOFT SHELL CRABS WITH BASIL AIOLI

Steps:

• Prepare the aioli: Mix all of the ingredients together until homogenous.
• Set aside in the refrigerator until ready to use.
• Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
• Heat 1/2 of the olive oil in a skillet over high heat.
• Add two of the crabs and cook for about 3 minutes per side, or until browned.
• Remove from the skillet and keep warm.
• Add the rest of the oil and cook the other 2 crabs.
• Serve at once on crusty bread that has been spread with the aioli.

GRILLED SOFT-SHELL CRAB SANDWICHES WITH GREEN CHILE AIOLI

Steps:

• Prepare a wood or charcoal grill and allow it to burn down to the embers.
• Brush crabs lightly with olive oil and season to taste with salt and pepper. Grill for 2 1/2 minutes on each side.
• For each sandwich, place crab on one half of the roll top with mixed greens, tomato slices and Green Chile Aioli.
• Green Chile Aioli: Combine all ingredients in the food processor and process until the poblano is pureed. Season to taste with salt and freshly ground pepper.