Banh mi-style soft shell crab sandwich

Name: Banh mi-style soft shell crab sandwich
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 2 serving
Ingredients: 2 carrots; ½ teaspoon salt; ½ tablespoon sugar; 2 tablespoon rice wine vinegar; ¼ cup water; 2 soft shell crab; 2 tablespoon flour; salt and pepper; 1 tablespoon vegetable oil; 1 baguette; ¼ cup mayonnaise; ½ teaspoon Sriracha sauce; 2 lettuce leaves; 4 tems Cilantro/coriander

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings
2
Calories
600 kcal
Course
Main Course
Cuisine
Fusion

Banh mi-style soft shell crab sandwich

Sasha Velasquez

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A hearty sandwich with a touch of Vietnamese and plenty delicious flavor.

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Ingredients

Servings

For quick pickles

2 carrots
½ teaspoon salt
½ tablespoon sugar
2 tablespoon rice wine vinegar
¼ cup water 4 tbsp

For rest of sandwich

2 soft shell crab cleaned - ask your fishmonger
2 tablespoon flour
salt and pepper
1 tablespoon vegetable oil plus possibly a bit more depending on size of pan
1 baguette or ciabatta loaf or two rolls
¼ cup mayonnaise 4tbsp
½ teaspoon Sriracha sauce
2 lettuce leaves (suggest romaine)
4 tems Cilantro/coriander leaves only, approx

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Instructions

To make pickles (can be done ahead)

Peel the carrots then cut them julienne (in thin slices then cut the slices into small strips) into medium-sized lengths. Put them in a bowl and add the salt and sugar. Rub the salt and sugar into the carrots until you start to draw liquid and the carrots start to feel a bit more bendy. Add the vinegar and water and leave to pickle slightly. You can make the carrots a day or two ahead of time.

For rest of sandwich

Pat the crabs dry. Put the flour on a plate and add some salt and pepper and mix through. Dredge the crabs in the seasoned four so you have a little all over then shake off any excess.
Heat the oil in a medium-large skillet/frying pan over a medium heat then add the crabs.
Cook crabs for around 3min each side until they have turned orange - if some parts of the legs don't change color then gently press them in to the pan to make contact. If you don't really have any oil left when you turn them, add a little more.
While the crabs are cooking, cut two good-sized chunks about as wide as the crabs from the baguette and slice open.
Mix together the mayonnaise and sriracha and spread a thin layer over the inside of the baguette chunks. Add some lettuce to the bottom of the sandwiches.
When the crabs are cooked, add them into your sandwiches, topped with a handful of the pickled carrots, drained of their pickling water, and topped with a few cilantro leaves (remove the longer stems but no need to take off or chop individual leaves).
Serve with napkins and enjoy!

Nutrition Information

Show Details

Calories 600kcal (30%) Carbohydrates 78g (26%) Protein 13g (26%) Fat 25g (38%) Saturated Fat 4g (20%) Cholesterol 12mg (4%) Sodium 1617mg (67%) Potassium 379mg (11%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 12105IU (242%) Vitamin C 9.3mg (10%) Calcium 126mg (13%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 600 kcal

% Daily Value*

Calories	600kcal	30%
Carbohydrates	78g	26%
Protein	13g	26%
Fat	25g	38%
Saturated Fat	4g	20%
Cholesterol	12mg	4%
Sodium	1617mg	67%
Potassium	379mg	8%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	12105IU	242%
Vitamin C	9.3mg	10%
Calcium	126mg	13%
Iron	4.4mg	24%