Join me in the kitchen as we whip up a mouthwatering Soft Shell Crab Bánh Mì, elevated with a spicy kick from Blue Plate Hot & Spicy Mayonnaise! 🦀🌶️ Dive into the world of crispy, golden soft shell crabs paired with the tang of pickled vegetables, all brought together by the bold flavor of Blue Plate. Perfect for spice lovers and sandwich enthusiasts alike, this dish is a crunchy, savory, and spicy adventure in every bite.
Ingredients:
- 1 cucumber, deseeded and sliced into sticks
- 1 carrot, peeled and sliced into sticks
- Kosher salt
- Sugar
- 1 tablespoon mirin
- 1/4 cup rice wine vinegar
- 1/2 cup cornstarch
- Creole seasoning
- 1 Louisiana soft shell crab, cleaned
- Oil, for frying
- Chili crisp, to taste
- Bánh mì bread
- Blue Plate Hot & Spicy Mayonnaise
- Fresh cilantro, chopped for garnish
Directions:
- Prepare Pickled Vegetables:
In a bowl, mix the carrot and cucumber sticks with a pinch of kosher salt and sugar. Massage until the sugar and salt dissolve.
Transfer the vegetables to a mason jar. Add mirin and rice wine vinegar. Fill with cold water to cover the vegetables. Seal the jar, shake well, and let sit for at least 30 minutes.
- Cook the Crab:
In a bowl, combine cornstarch and Creole seasoning to taste. Dredge the cleaned crab in the seasoned cornstarch.
Heat oil in a pan over medium heat. Fry the crab until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.
While hot, lightly coat the fried crab with chili crisp for added spice.
- Assemble the Bánh Mì:
Toast the Bánh mì bread and slice it open.
Spread a generous amount of Blue Plate Hot & Spicy Mayonnaise inside.
Place the seasoned crab on the bread, followed by a layer of pickled vegetables.
Garnish with freshly chopped cilantro.
