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panko crusted soft shell crab po’ boy
Ingredients
2 cleaned soft-shell crabsflour
2 eggs, beaten
1 cup Japanese Panko breadcrumbs
Peanut or Vegetable oil
Crusty Italian or French bread
mayonnaise (you can use plain, garlic aioli, a basil or cilantro mayonnaise)
mixed green lettuce
sliced cherry tomatoes
fresh squeezed lemon
garnish: sliced scallions
Instructions
- In a deep heavy-bottom pan, heat 1 inch of peanut oil over high heat. You want the oil to cover the crab 1/2 way
- Dredge cleaned soft-shell crab in flour, coating all side
- Dip floured crabs into beaten eggs and then dredge into panko breadcrumbs, coating well
- Reduce heat to medium and place the soft shell crabs into the pan
- Fry crabs until golden brown and cooked through, turning a few times so as not to burn
- Drain the crabs on paper towels using a rack
- Warm the bread for the sandwich in the oven for about 3 minutes
- Remove the bread from the oven. Slather mayonniase on both sides
- Lay a small hand-ful of greens on the bottom of the sandwich and top with one of the crabs
- the legs will hang over the sandwich--this is a good effect and allows you to nibble on the legs first
- Next add sliced cherry tomatoes, sqeeze fresh lemon juice over sandwich, and garnish with scallions
- Salt and Pepper to taste, and dig in. I like a nice chilled glass of beer with my sandwich
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