Thursday, October 20, 2011

Fried Soft Shell Blue Crab w/ Spicy Homemade Mayo

There can never be too much Seafood on the dinner table, has always been my motto.  Whether it be flash fried, lightly sautéed, grilled, baked, raw or any other method of cooking, Seafood is always welcome in my home. Recently, an old friend of ours ate Soft Shell Blue crab for the first time at a popular sushi spot in Hollywood, fell in love with it and needless to say they hit us up the next day for a recipe they could try out at home.

I mean what’s not to love, delicious crab that has been fried (hopefully with some great seasonings) to perfection alongside a strong mixed drink?  If you have ever been fortunate enough to visit the East Coast then you should know how popular and important these babies are to the environment and ecosystem. Enough of our planet green speech though, you already know what time is on our test kitchen, we try to keep things simple for you at home because we hate to hear that you loved a recipe but hated how long it took to make.

With that said, this recipe is easy, quick and packs a bit of kick with the addition of the homemade Mayo. We like to serve it alongside a seasonal salad w/ candied walnuts and a strong mixed drink such as a Hennessy Black on the rocks or a Seagrams 7 & 7.



½ cup mayonnaise, preferably homemade
2 TBS ground chili paste (recommended: Sambal Oelek)
1 tsp hot pepper sesame oil
½ tsp rice wine vinegar
¼ tsp soy sauce
Vegetable oil, for deep frying
½  cup all-purpose flour
1 ½ TBS The Supreme Plate Seasoning, plus more for garnishing
2 eggs
2 TBS milk
1 ½ cups panko (Japanese bread crumbs)
4 large soft shell crabs, cleaned
2 scallions, thinly sliced on the diagonal, for garnishing

In a small bowl whisk together the mayonnaise, chili paste, sesame oil, rice wine vinegar, and soy sauce.
Set aside while you prepare the crabs.
Heat at least 4 inches of oil in a large heavy saucepan or Dutch oven or a deep-fryer to 350 degrees F.
Combine the flour and half of the The Supreme Plate Seasoning in a shallow bowl.
Stir to blend well.
In another shallow bowl whisk the eggs and milk together with the remaining Supreme Plate Seasoning. Place the panko in a third shallow bowl.

Dredge each crab first in the flour, shaking to remove any excess, then in the egg wash, and finally in the panko.
Set aside on a plate while you prepare the remaining crabs.

When the oil has reached the desired temperature, fry the crabs, 1 at a time, until golden brown and crispy on both sides, 3 to 4 minutes per side.
Transfer to paper towels to drain while you fry the remaining crabs.

Drizzle about 2 tablespoons of the Spicy Mayonnaise around the perimeter of each of 4 dinner plates and top each plate with a crab.
Garnish with the scallions and a little extra around the edge of the plate.
Serve immediately.

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