Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.
Ingredients
4 Servings
Sauce
¼
1
1
¼
Slaw
1
1
2
1
Crab and assembly
½
¼
2
2
1¼
4
4
Preparation
Sauce
Step 1
Whisk mayonnaise, Dijon mustard, whole grain mustard, and Old Bay seasoning in small bowl.
Step 2
DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.
Slaw
Step 3
Whisk vinegar and mustard in medium bowl. Add cabbage and chile and toss to combine; season with salt and pepper.
Crab and Assembly
Step 4
Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a pinch of flour is added.
Step 5
Meanwhile, whisk flour, cayenne, and 1 tsp. Old Bay seasoning in a shallow bowl; season with salt and pepper. Place eggs into another shallow bowl. Whisk panko and remaining 1 tsp. Old Bay seasoning in a third shallow bowl; season with salt and pepper.
Step 6
Dredge crabs in flour mixture, shaking off excess, then dip in egg, letting excess drip back into bowl. Coat in panko mixture.
Step 7
Working in 2 batches, place crabs, shell side down, in skillet and cook until golden brown, about 4 minutes per side. Transfer to paper towels to drain. Season with salt.
Step 8
Build sandwiches with buns, sauce, crabs, and slaw.
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