Soft-shell crab sandwiches and Singapore salad

Step by step recipe for making sandwiches with fried soft armored crabs in butter. Sandwiches included daikon salad and aioli garlic sauce. Share with friends: Dish Photography: David Maloche Time: 35 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For salad:

• 1/2 large daikon
• 1 lime juice
• 1 tsp honey
• 1 tsp chopped green cilantro
• Coarse salt and freshly ground pepper

For aioli (garlic and olive oil sauce):

• 1/2 tbsp. mayonnaise (preferably Japanese)
• 1/4 Art. sambal oelek (asian chili sauce)
• 1 tsp tomato paste
• 1 clove of garlic
• Coarse salt and freshly ground pepper

For crabs:

• 4 live carapace with soft shell
• 1 tbsp. flour
• Coarse salt and freshly ground pepper
• 5 tbsp. l (75 gr.) Unsalted butter
• 4 sweet Hawaiian buns cut in half

Recipes with similar ingredients: sandwich buns, crab meat, daikon radish, lime juice, honey, cilantro, garlic, mayonnaise, chili sauce, tomato paste, flour, sambal olek, aioli sauce

Recipe preparation:

1. Make a salad: peel the daikon.



2. Rub on a coarse grater. Put in a colander and squeeze.



3. In a medium bowl, mix lime juice and honey. Add cilantro and daikon. Salt and pepper, mix. Put the salad in fridge.



4. Make aioli sauce: mix in a small bowl mayonnaise, sambal olek and tomato paste. Rub the garlic.



5. Salt, pepper and mix.



6. Clean the crabs (if they are alive): with kitchen scissors cut off the head of the crab immediately after the eyes. Remove all yellow with your fingers mass.



7. Take one of the pointed ends on top of the carapace and pull back to bare gills. Cut the gills and throw them away. Also do the same on the other side.



8. Flip the crab over and pull on a small process called an apron. Remove it with your fingers.



9. Cook the crabs: put the flour in a flat bowl, add salt and pepper. Roll the crab in salt flour from all parties. Shake off excess flour and set aside. In big in a skillet over medium heat, melt the butter. Shake pan until the butter stops foaming.



10. Put the crabs in a pan and cook for 3 minutes each sides until the crabs turn red-brown. Lay them out on a plate covered with paper towels, and immediately salt.



11. Make sandwiches: put the buns in the same pan down and fry until golden brown. Top grease the buns with a thick layer of aioli. Put on each bun hot crab and salad.