Recipe courtesy of Spike Mendelsohn
Total:
1 hr 20 min
Active:
20 min
Yield:
serves 2
Level:
Intermediate

Ingredients

Soft Shell Crab Sandwich: 
  • 6 cans coconut milk
  • 4 cups flour
  • 1 bottle canola oil
  • 7 soft shell crabs
  • 3 carrots
  • 1 daikon
  • 1 small bag of sugar
  • 1 bottle of white wine vinegar
  • 1 old bay seasoning
  • 1 bottle sriracha
  • 1 can condensed milk
  • Salt and pepper , to taste 
  • 1 container pickled daikon and carrot, recipe follows
  • 1 container of sriracha mayo, recipe follows
  • 2 cups sugar
  • 1 bag potato buns
Pickled Carrots and Daikon:
  • 2 large carrots, julienned
  • 1 large daikon, julienned 
  • 2 cups white vinegar
Sriracha Mayonnaise:
  • 1 cup Basic Mayonnaise
  • 1/4 cup sriracha hot sauce 
  • 1 tablespoon sweetened condensed milk

Directions

For the Soft Shell Crab Sandwich: Soak soft shell crabs in coconut milk for 30 minutes. Prepare pickled daikon and mayonnaise. Reserve 1 cup of flour for coating crab. Heat up canola oil in a saucepot to medium heat. Take crab and coat both sides with flour and fry till a golden crisp, 3-5 minutes. Remove and place in bowl, sprinkle with old bay seasoning, salt and pepper to taste. Place soft shell crab on potato bun, top with pickled daikon, some mayonnaise and top bun. 

For the Pickled Carrots and Daikon: Put the carrots and daikon into two separate bowls. Heat the vinegar, sugar, and 1/2 cup water in a large saucepan, and bring to a boil over medium heat. Pour the mixture evenly over the carrots and daikon, and cool to room temperature for 30 minutes. Refrigerate until ready to use. Notes: The pickles can last for up to 1 week if refrigerated and becomes more flavorful over time.

For the Sriracha Mayonnaise: Put all the ingredients into a food processor or blender, and puree until smooth, 30 seconds. Notes: A chili-fired sauce from Thailand, sriracha consists primarily of ground red chilies and vinegar. Traditionally used for seasoning seafood dishes, sriracha also adds a kick to soups, curries, and stews, and has become a popular condiment in the US. It is readily available in Asian markets and many well-stocked supermarkets.

Series: Kelsey & Spike Cook Episode: Kelsey and Spike Cook Crab (Ep. 6)

IDEAS YOU'LL LOVE

Crab Cakes with Tartar Sauce

Recipe courtesy of Tiffani Thiessen

Soft Pretzels

Recipe courtesy of Zoe Francois|Jeff Hertzberg

Pate Baguette Sandwich

Recipe courtesy of Laura Calder

Pasta with Soft Shell Crabs

Soft-Shell Crabs with Grenobois

Recipe courtesy of Alex Lee

BBQ'S Soft Shell Crabs

Fusilli Bucati with Soft Shell Crabs, Hot Peppers and Escarole

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here