PANKO-CRUSTED
SOFT-SHELL CRAB
WITH DIM SUM DIPPER
Soft-shell
crabs are strictly seasonal, one of the few foods that still are. The
fact
that you can’t always have them makes them even more welcome when they
do appear in early spring. You can
grill them, but to my mind, pan-frying best delivers their
spectacular taste and bursting juiciness. This panko-coated version
offers those thrills plus an
exceptionally crispy crust. Served with a dim sum dipping sauce,
these are memorable.
Serves 4
-
1 cup
all-purpose flour
-
3 eggs,
lightly beaten
-
2 cups
Spiced Panko Bread Crumbs
-
Canola
oil, for frying
-
4 medium
soft-shell crabs, cleaned
-
Kosher
salt and freshly ground black pepper to taste
-
2 large
Belgian endive, cored and sliced 1/8 inch thick
-
Juice of
1 lemon
-
1/2 cup
Dim Sum Dipper
1. Place the
flour, eggs, and panko crumbs in 3 separate shallow dishes.
2.
Heat a large, heavy sauté pan over high heat. Add 1/2 inch of the oil
and heat. Meanwhile, season the crabs
with salt and pepper. Dredge them in the flour, shaking off
the excess. Dip the crabs in the eggs and the panko, and fry, turning
once, until golden brown, 2 to 3
minutes per side. Remove and drain on paper towels. Season
with salt and pepper.
3. In
a small bowl, combine the endive with the lemon juice. Season with salt
and pepper and toss.
4.
Place a small mound of the salad on each of 4 plates. Halve the crabs
and place two halves on each salad
portion. Serve with the Dim Sum Dipper.
