Ingredients with Measurements:
- 4 soft-shell crabs, cleaned
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup buttermilk
- 1 egg
- 1 cup panko breadcrumbs
- 1/4 cup vegetable oil
- 4 brioche buns
- 4 tbsp mayonnaise
- 4 lettuce leaves
- 4 slices of tomato
Special equipment needed:
- Large skillet
- Tongs
- Mixing bowls
Step-by-step instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and black pepper.
2. In another shallow dish, whisk together buttermilk and egg.
3. In a third shallow dish, place panko breadcrumbs.
4. Dredge each soft-shell crab in the flour mixture, then dip in the buttermilk mixture, and finally coat in the panko breadcrumbs.
5. Heat vegetable oil in a large skillet over medium-high heat.
6. Once the oil is hot, carefully place the crabs in the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
7. Remove the crabs from the skillet and place on a paper towel-lined plate to drain excess oil.
8. Toast the brioche buns and spread mayonnaise on each side.
9. Place a lettuce leaf and a slice of tomato on the bottom bun, then top with a crispy soft-shell crab.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
Temperature:
Medium-high heat
Serving size:
4 sandwiches
Nutritional information:
Calories per serving: 590
Fat: 28g
Carbohydrates: 55g
Protein: 29g
Substitutions for ingredients:
- Soft-shell crabs can be substituted with shrimp or fish fillets.
- Buttermilk can be substituted with regular milk or yogurt.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add hot sauce or sriracha to the mayonnaise for a spicy kick.
- Top the sandwich with coleslaw for added crunch.
- Serve the crispy soft-shell crabs on a bed of greens for a salad version.
Tips and tricks:
- Make sure the oil is hot before adding the crabs to ensure they become crispy.
- Use tongs to handle the crabs to avoid getting burned by the hot oil.
- Serve the sandwiches immediately to prevent the buns from getting soggy.
Storage instructions:
The crispy soft-shell crab sandwiches are best served immediately and should not be stored.
Reheating instructions:
The crispy soft-shell crab sandwiches are best served immediately and should not be reheated.
Presentation ideas:
Serve the sandwiches on a wooden board with a side of fries or chips.
Garnishes:
Garnish with a lemon wedge or fresh herbs like parsley or cilantro.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- French fries
- Sweet potato fries
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the crabs are not crispy, the oil may not be hot enough or they may have been overcrowded in the skillet.
- If the buns become soggy, try toasting them longer or using a different type of bread.
Food safety advice:
- Make sure the soft-shell crabs are cleaned properly before cooking.
- Use caution when handling hot oil.
Food history:
Soft-shell crabs are a delicacy in many coastal regions and are typically harvested during the molting season when the crabs shed their hard outer shells.
Flavor profiles:
The crispy soft-shell crab sandwiches are crunchy, savory, and slightly sweet from the brioche buns.
Serving suggestions:
Serve the sandwiches with a side of fries or chips and a cold drink.
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