Slightly Fried Crab Sandwiches with Pickled Vegetables, Cilantro, and Ginger-Chili Mayonnaise
Main Dishes • Pan-Asian
Description
Slightly Fried Crab Sandwiches with Pickled Vegetables, Cilantro, and Ginger-Chili Mayonnaise
Ingredients
- Cilantro to taste
- Carrot 1 piece
- Courgette 1 piece
- Sugar ½ tablespoon
- Salt 1 teaspoon
- Rice Vinegar for Sushi ¼ cup
- Water 2 tablespoons
- Mayonnaise 2½ tablespoons
- Chili jam 1½ cups
- Grated Ginger Root 0 oz
- Corn Starch 0 oz
- Blue Crabs 6 pieces
- Vegetable Oil 4 tablespoons
- French Baguette 1 piece
- Shallot 2 pieces
Step-by-Step Guide
Step 1
In a large bowl, mix the carrot, cucumber, sugar, and salt. Use your fingers to rub the salt and sugar into the vegetables. Add the rice vinegar and water and let sit for 25 minutes.
Step 2
Meanwhile, in a small bowl, mix the mayonnaise, chili paste, ginger, and garlic. Season with salt.
Step 3
In a shallow bowl, mix the cornstarch and a little salt. Lightly dust the crabs with this mixture.
Step 4
In a large skillet, heat the oil until sizzling over high heat. Place the crabs shell-side down and cook for about 3 minutes until golden and crispy. Be careful as the crabs may splatter.
Step 5
Flip the crabs and cook until golden brown for another 3 minutes. Transfer the crabs to plates lined with paper towels.
Step 6
Drain the water from the carrot and cucumber. Spread the ginger-chili mayonnaise on the top and bottom sides of the baguette. Place three crabs on each half of the baguette and top with shallots and pickled cucumber and carrot.
Step 7
Garnish with cilantro, close the sandwiches, and serve immediately.
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