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)