Soft-Shell Crab BLT
Recipe courtesy of Matthew Marrero, Sous Chef, Bonnie Briar Country Club (Larchmont, N.Y.)
Ingredients
- soft-shell crab
- lettuce
- tomato
- brioche bun
- bacon - cooked, thin-cut
- tempura batter:
- flour - 1/3 cup
- potato starch - 1/3 cup
- water - 1/2 cup
- egg - 1 ea.
- blackened remoulade:
- mayo - 1 cup
- spicy brown mustard - 3 Tbsp.
- lemon juice - 1 Tbsp.
- capers - 1 Tbsp.
- blackened seasoning - 2 Tbsp.
- ketchup - 3 Tbsp.
Instructions
- Mix tempura batter with a whisk. Keep the batter cold until use.
- Preheat frying oil in a pan to 375°F.
- Before cooking soft shells, you need to clean them, cut the face off the live crabs, then lift the top carapace by the furthest point and cut the gills out at the base. Cut off the abdominal flap.
- Lightly season the crab with salt and pepper.
- Dunk the crab into the tempura batter. Give it a shake to remove excess batter and gently lower it into the hot oil.
- Flip the crabs after about a minute then cook for another minute or two. Once done, allow to drain on a paper towel lined plate.
- Assemble the sandwich and enjoy.