Sautéed Soft-Shell Crab Sandwiches With Pickled Vegetables, Cilantro, And Ginger-Chili Mayo Recipe

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 medium carrot, peeled and cut into fine matchsticks", "1 medium cucumber, seeds removed, split lengthwise into 1/4-inch spears", "1/2 tablespoon sugar", "1 teaspoon kosher salt, plus more for seasoning", "1/4 cup rice vinegar", "2 tablespoons water", "1/4 cup mayonnaise", "1 1/2 tablespoons", ",", ", or other chili paste", "1 (1-inch) piece fresh peeled ginger, finely grated on microplane", "1 medium garlic clove, finely grated on microplane", "1/2 cup cornstarch", "6 large soft-shell crabs, preferably jumbo or ""whale"" size,", "4 tablespoons vegetable oil", "2 Vietnamese-style baguettes, split and lightly toasted, or 1 French baguette, halved, split, and lightly toasted", "2 scallions, white and light green parts only, thinly sliced lengthwise", "Cilantro leaves and fine stems from 1 bunch, for serving"].

Yes, Sautéed Soft-Shell Crab Sandwiches With Pickled Vegetables, Cilantro, And Ginger-Chili Mayo Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.