Tempura Fried Soft Shell Crab Sandwiches With Tartar Sauce Slaw And Crispy Old Bay Chips Food

TEMPURA SOFT-SHELL CRAB

Steps:

• Pour oil to a depth of 1 inch into a large Dutch oven, and heat to 350°.
• In a medium bowl, combine flour and salt.
• Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream).
• Dip 2 crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1 1/2 minutes per side, until golden brown and crisp. Drain on paper towels, then transfer to a baking sheet, and keep warm in a 200° oven. Repeat with remaining oil and crabs.
• Garnish with toasted sesame seeds and serve with Asian Slaw and Crab Dipping Sauce.

TEMPURA-FRIED SOFT-SHELL CRAB SANDWICHES WITH TARTAR SAUCE SLAW AND CRISPY OLD BAY CHIPS

Steps:

• 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.
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• 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.
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• 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.
• 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.

TEMPURA-FRIED SOFT-SHELL CRAB SANDWICHES WITH TARTAR SAUCE SLAW AND CRISPY OLD BAY CHIPS

Steps:

• 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.

SOFT SHELL CRAB WITH TEMPURA BATTER AND DIPPING SAUCES

Steps:

• For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold!
• For Crabs: Heat 1/4-inch of corn or peanut oil in a heavy skillet until very hot but not smoking. Fry the crabs in batches for about 2 minutes on the first side, then turn and fry for another minute. The crust should be golden. Be prepared the crabs will split when you fry them; a splatter screen will come in handy.
• Drain on paper towels and serve with dipping sauces.
• For Balsamic Syrup: Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion.
• For Red Pepper Syrup: Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot.
• For Wasabi Cream: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.

SOFT SHELL CRAB SANDWICHES WITH SPICY TARTAR SAUCE (PO BOY)

Steps:

• Make the Tartar Sauce: In a small bowl, combine the mayonnaise, onion, pickle, capers with spicy tartar sauce chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.
• To Cook the Crabs: In a wide, shallow bowl, combine the flour, cornmeal, salt and pepper. Dredge the crabs to coat on both sides.
• Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful.
• Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.
• To Assemble the Sandwiches: Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and serve.

GRILLED SOFT SHELL CRABS WITH TANGY SEAFOOD SAUCE

Steps:

• Mix together the melted butter, lemon juice, salt and pepper; set aside for basting.
• In a small bowl, add mayonnaise, chili sauce, horseradish, and dry mustard; stir well to combine; refrigerate until ready to serve.
• Grill softshell crabs over hot coals for 7 to 8 minutes per side, basting often with lemon-butter mixture.
• Serve warm with seafood sauce.

TEMPURA OF SOFT-SHELL CRABS

Steps:

• Lay crabs backside down on a cutting board, and cut in half lengthwise, so that each half has a claw.
• Stir about 1 1/4 cups water into the flour to make a smooth, thick batter. Add baking soda and ice cubes.
• Pour enough oil into a deep pot to fill it halfway, and heat to 375 degrees. (To test, carefully sprinkle a drop or two of water into the pot. If the oil rumbles, it's not hot enough. If it crackles, it is.)
• Dip crab pieces, four at a time, into batter, and immediately drop into hot oil. Stir after several seconds to separate the pieces, then cook until golden brown, 30 to 45 seconds. Drain on paper towels. Repeat with remaining crab pieces. Salt to taste, and serve immediately.

GRILLED SOFT-SHELL CRABS WITH OLD BAY TARTAR SAUCE

Steps:

• Make the sauce: add mayonnaise, peppers, capers, pickles, lemon juice, chives, tarragon, mustard, and Old Bay seasoning to a bowl; whisk to mix.
• Season to taste with black pepper; sauce can be refrigerated, covered, for at least 1 week; bring to room temperature before serving.
• The crabs: melt the butter in a small saucepan over med-high heat.
• Add in garlic, shallot, and Old Bay seasoning; cook until the garlic and shallot have lost their rawness, about 2 minutes; they should be soft and translucent; do not let them brown; set flavored butter aside.
• Set up grill for direct grilling; preheat to high.
• When ready to cook brush and oil the grill grate; brush the crabs on both sides with some of the flavored butter.
• Place the crabs on the hot grate and grill until cooked through, about 2-4 minutes per side, basting with some of the flavored butter.
• When done, the shells will turn bright red.
• Brush the bread slices with the remaining flavored butter and grill them as well, about 1 minute per side.
• To serve: slather the toast with some of the Old Bay Tartar Sauce; place a lettuce leaf, a few tomato slices, and 2 soft-shell crabs on top.
• Serve with the remaining tartar sauce on the side.

SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE

Steps:

• In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
• In bowl, combine eggs and milk.
• Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
• Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
• Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
• Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.