Asian Soft-Shell Crab Club Sandwiches



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3 tablespoons light or regular mayonnaise
2 teaspoons sesame oil, divided
1 small clove garlic, minced
1 cup shredded Napa cabbage
2 tablespoons slivered red bell pepper
2 tablespoons shredded carrot
2 tablespoons seasoned rice wine vinegar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 large soft-shell crabs, cleaned
1 tablespoon butter
1 tablespoon vegetable oil
4 BAYS English Muffins, split
3 tablespoons sliced almonds, toasted


To make Asian Aioli, combine mayonnaise, 1 teaspoon sesame oil and garlic; mix well. Cover and refrigerate until serving time.

To make Oriental Slaw, combine cabbage, red bell pepper, carrot, rice wine vinegar and remaining 1 teaspoon sesame oil; toss well. Cover and refrigerate until serving time.

In plastic bag, combine flour, salt and cayenne pepper. Add one crab at a time; shake bag to lightly coat crab with flour mixture. Heat butter and oil in a large nonstick skillet over medium heat until hot. Add crabs; cook 3 to 4 minutes per side, or until golden brown and crisp.

Lightly toast muffin halves. Place muffin bottoms on four serving plates; top with slaw. Place crabs over slaw; top with aioli and almonds. Close sandwiches with muffin tops.



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