Chef Joe Cipro’s Recipe of the Week.

Fried Softshell Crab & Orange Sesame Slaw

Frying Ingredients

4 soft shell crabs

2 c flour

2 c panko bread crumbs

3 Tbsp paprika

1 Tbsp cumin

2 Tbsp Old Bay seasoning

2 Tbsp ground black pepper

2 Tbsp granulated garlic

2 Tbsp corn starch

Six eggs

1 c water

1 gallon, canola frying oil

 

Coleslaw Ingredients

½ head white cabbage (shaved thin)

1/2 head of purple cabbage (shaved thin)

2 carrots (peeled and cut into thin sticks)

1 c cilantro (picked and chopped)

2 limes

4 oranges, juiced

1/4 c crème fraiche

1/4 c sour cream

1/4 c mayonnaise

2 Tbsp honey

1 tsp sesame oil

2 Tbsp sesame seeds

 

Dressing Ingredients

1 oz ginger (peeled and minced)

1/2 shallot (minced)

2 scallions (sliced thin)

1/4 c soy sauce

1 Tbsp mirin

1 Tbsp rice wine vinegar

1 tsp fish sauce

1/2 red bell pepper (minced)

 

Method

Start by heating the oil you will need to fry the soft shell crab. If you do not have a small tabletop fryer for your home, you will need a candy thermometer and a large deep saucepot.

Clean the soft shell crab by snipping off the front area where the eyes are with a scissor. Flip the side of the shell up and clean out the gills. There is a flap on the underside of the crab indicating male or female. Cut that off and the crab is ready to be breaded and fried.

Mix the flour, panko, seasoning, and corn starch to make the breading. Whisk the eggs with one cup of water and you have your crab breading.

Whisk together the orange juice, crème fraiche, sour, cream, mayonnaise, honey, lime juice, and sesame oil to make your coleslaw dressing. Toss the shaved cabbage and carrots together with the dressing, the cilantro, salt, and pepper.

Mix the dressing ingredients together for the sauce to dress the crab after it has been fried. To fry the crabs, dip them in the egg mix and coat in the breading. Fry at 350 degrees for two minutes on each side. Place the crab on a bed of the mixed slaw.

Garnish with some toasted sesame seeds and enjoy.