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

1. 1

   Combine carrot, cucumber, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add rice vinegar and water and let stand for at least 25 minutes.

2. 2

   Meanwhile, in a small bowl, thoroughly mix together mayonnaise, chili paste, ginger, and garlic. Season with salt.

3. 3

   In a shallow bowl, stir together cornstarch with a pinch of salt. Lightly dredge crabs in the seasoned cornstarch.

4. 4

   In a large, wide skillet, heat oil over medium-high heat until shimmering. Add crabs, shell-side down, and cook until golden and crisp, about 3 minutes; be careful, as soft-shell crabs sometimes pop in the pan. Flip crabs and cook until golden and crisp on bottom side, about 3 minutes. Transfer crabs to paper-towel-lined plates.

5. 5

   Drain carrot and cucumber. Spread top and bottom halves of baguettes with ginger-chili mayonnaise. Arrange 3 crabs on each of the bottom halves and top with scallions and pickled carrot and cucumber. Top with cilantro sprigs, close sandwiches, and serve immediately.

No additional tips available.