Soft Shell Po-Boy with "Kimchi" Slaw Recipe

Name: Soft Shell Po-Boy with "Kimchi" Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice flour; 1 teaspoon korean chile flakes (kucho karo); 1 quart cold soda water; 4 cleaned soft shell crabs, primes or hotels; 4 mini baguettes or hoagies, lightly toasted; 2 cups rice wine vinegar; 2 tablespoons korean chile flakes; 1/2 tablespoon salt; 1/2 tablespoon sugar; 1 small head Napa cabbage, 1/2-inch slices (about 6 cups); 2 medium carrots, peeled, 2-inch fine julienne; 12 cloves garlic, thinly sliced, 1/16-inch

Servings: persons

2 cups rice flour
1 teaspoon korean chile flakes (kucho karo)
1 quart cold soda water
4 cleaned soft shell crabs, primes or hotels
4 mini baguettes or hoagies, lightly toasted
2 cups rice wine vinegar
2 tablespoons korean chile flakes
1/2 tablespoon salt
1/2 tablespoon sugar
1 small head Napa cabbage, 1/2-inch slices (about 6 cups)
2 medium carrots, peeled, 2-inch fine julienne
12 cloves garlic, thinly sliced, 1/16-inch

1
In a large bowl, mix flour and chile.
2
Whisk in soda water until a pancake batter consistency is achieved.
3
Completely coat the crab in the batter.
4
Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown.
5
Season with salt and drain on paper towels.
6
In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling.
7
Add the cabbage, carrots and garlic and simmer for only 3 minutes.
8
Pull off the stove and let cool.
9
Transfer to a glass container with an air tight lid.
10
Store in refrigerator overnight.
11
Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie.
12
your finger.
13
Plating: Place a small mound of slaw on the bottom piece of bread.
14
Top with 1 crab and top with a little more slaw.
15
Cover with top piece of bread and slice in half.
16
Drink Suggestion: Shanghai Beer

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups rice flour, 1 teaspoon korean chile flakes (kucho karo), 1 quart cold soda water, 4 cleaned soft shell crabs, primes or hotels, and more.

Yes, Soft Shell Po-Boy with "Kimchi" Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Soft Shell Po-Boy with "Kimchi" Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions