Thursday, July 3, 2008
Panko crusted soft shell crab po' boy
Ingredients
2 cleaned soft-shell crabs
flour
2 eggs, beaten
1 cup Japanese Panko breadcrumbs
Peanut or Vegetable oil
Crusty Italian or French bread
mayonnaise (you can use plain, garlic aioli, a basil or cilantro mayonnaise)
mixed green lettuce
sliced cherry tomatoes
fresh squeezed lemon
garnish: sliced scallions
How to make panko crusted soft shell crab po' boy
In a deep heavy-bottom pan, heat 1 inch of peanut oil over high heat. You want the oil to cover the crab 1/2 way
Dredge cleaned soft-shell crab in flour, coating all side
Dip floured crabs into beaten eggs and then dredge into panko breadcrumbs, coating well
Reduce heat to medium and place the soft shell crabs into the pan
Fry crabs until golden brown and cooked through, turning a few times so as not to burn
Drain the crabs on paper towels using a rack
Warm the bread for the sandwich in the oven for about 3 minutes
Remove the bread from the oven. Slather mayonniase on both sides
Lay a small hand-ful of greens on the bottom of the sandwich and top with one of the crabs
the legs will hang over the sandwich--this is a good effect and allows you to nibble on the legs first
Next add sliced cherry tomatoes, sqeeze fresh lemon juice over sandwich, and garnish with scallions
Salt and Pepper to taste, and dig in. I like a nice chilled glass of beer with my sandwich
