Panko-Dusted Soft Shell Crabs with Spicy Mayonnaise Drizzle
- 1/2 cup mayonnaise, preferably homemade
- 2 tablespoons ground chili paste (recommended: Sambal Oelek)
- 1 teaspoon hot pepper sesame oil
- 1/2 teaspoon rice wine vinegar
- 1/4 teaspoon soy sauce
- Vegetable oil, for deep frying
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons Essence, plus more for garnishing
- 2 eggs
- 2 tablespoons milk
- 1 1/2 cups panko (Japanese bread crumbs)
- 4 large soft shell crabs, cleaned
- 2 scallions, thinly sliced on the diagonal, for garnishing
- In a small bowl whisk together the mayonnaise, chili paste, sesame oil, rice wine vinegar, and soy sauce.
- Set aside while you prepare the crabs.
- Heat at least 4 inches of oil in a large heavy saucepan or Dutch oven or a deep-fryer to 350 degrees F.
- Combine the flour and half of the Essence in a shallow bowl.
- Stir to blend well.
- In another shallow bowl whisk the eggs and milk together with the remaining Essence.
- Place the panko in a third shallow bowl.
- Dredge each crab first in the flour, shaking to remove any excess, then in the egg wash, and finally in the panko.
- Set aside on a plate while you prepare the remaining crabs.
- When the oil has reached the desired temperature, fry the crabs, 1 at a time, until golden brown and crispy on both sides, 3 to 4 minutes per side.
- Transfer to paper towels to drain while you fry the remaining crabs.
- Drizzle about 2 tablespoons of the Spicy Mayonnaise around the perimeter of each of 4 dinner plates and top each plate with a crab.
- Garnish with the scallions and a little extra Essence around the edge of the plate.
- Serve immediately.
mayonnaise, ground chili paste, hot pepper, rice wine vinegar, soy sauce, vegetable oil, allpurpose, garnishing, eggs, milk, shell crabs, scallions
Taken from www.foodnetwork.com/recipes/emeril-lagasse/panko-dusted-soft-shell-crabs-with-spicy-mayonnaise-drizzle-recipe.html (may not work)