INGREDIENTS
Sauce:
- 1 Tbsp Dijon mustard
- ¼ cup mayonnaise
- 1 Tbsp whole grain mustard
- ¼ tsp Old Bay seasoning
Slaw:
- 2 cups cabbage, thinly sliced
- 1 chile, thinly sliced
- 1 Tbsp whole grain mustard
- 1 Tbsp unseasoned rice vinegar
- Salt and pepper
Crab:
- 4 soft shell crabs, cleaned
- 4 sandwich buns, warmed
- 2 large eggs, beaten
- 1¼ cups breadcrumbs
- ½ cup all-purpose flour
- 2 cups olive oil (for frying)
- ¼ tsp cayenne pepper
- 2 Tbsp Old Bay seasoning, divided
- Salt and pepper
DIRECTIONS
- Make the sauce. In the small bowl, whisk together the mayonnaise, Dijon and whole grain mustards, and Old Bay seasoning.
- Make the slaw. In the medium bowl, whisk together the vinegar and mustard. Add the cabbage, chile, salt, and pepper. Toss to combine.
- Prepare the soft shell crabs
- Pour oil into the skillet, ½ inch deep. Heat over medium-high heat until hot.
- While the oil is heating, whisk together the flour, cayenne, Old Bay seasoning, salt, and pepper in the shallow bowl.
- Meanwhile, whisk flour, cayenne, and 1 tsp. Old Bay seasoning in one shallow bowl; season with salt and pepper.
- Place the eggs in the second shallow bowl; set aside.
- In the third shallow bowl, whisk together the bread crumbs, remaining Old Bay seasoning, salt, and pepper.
- Dip the soft shell crabs first in the flour mixture (shaking off the excess), second in the egg, and third in the breadcrumb mixture.
- Place the crabs in the skillet, shell down. Cook on medium-high heat until golden brown (about four minutes per side).
- Transfer the finished crab to the paper towel-covered plate and season with salt.
- Build your sandwich. Enjoy!
SEAFOOD USED IN THIS RECIPE:
