Pan-Fried Soft Shell Crabs with Sweet and Spicy Mayo

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Prep Time

45 minutes

Cook Time

6 minutes

Ingredients

4 soft shell crab (cleaned)

Sweet and Smoky Mayonnaise (for serving)

Broccoli Slaw with Alabama-style BBQ Sauce (for serving)

Marinade

2 tablespoons Tiger Sauce^® Habanero Lime

2 teaspoons soy sauce

1 tablespoon green onion (minced)

2 teaspoons sesame oil

2 teaspoons garlic (minced)

Batter

1 cup Swans Down^® Cake Flour

2 tablespoons cornstarch (or rice flour)

salt (to taste)

cayenne pepper (to taste)

1 whole egg

2 tablespoons milk

vegetable oil (for frying)

Directions

Step 1

In a bowl, combine the Tiger Sauce, soy sauce, sesame oil, green onions and garlic and whisk well. Add the soft shell crabs and marinate for 20 to 30 minutes. Remove the crabs from the marinade and shake off any residual marinade.

Step 2

Preheat oil, in a cast iron skillet over medium heat, to 350℉.

Step 3

Set up 3 shallow pans for dredging. Combine half the cake flour and cornstarch in one pan. In a second pan combine the egg and milk and whisk well. Combine the remaining cake flour, cornstarch, salt and pepper in a third pan. Dredge the crabs in the first pan with the flour and cornstarch. Then dredge the crabs in the milk and egg mixture and then into the 3rd pan with the remaining flour mixture.

Step 4

Fry the crabs in batches for 2 to 3 minutes per side. Transfer to a paper towel lined plate and season with additional salt and pepper if necessary.

Step 5

Serve with the Broccoli Slaw with Alabama BBQ Sauce and Sweet Smoky Mayo.