Soft-shell crab tempura sandwiches with coleslaw and tartar sauce and Old Bay chips

Votes: 1

How to Make - Soft-shell crab tempura sandwiches with tartar coleslaw and Old Bay chips

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 361, total fat 24 G., saturated fats 2 G., proteins 5 G., carbohydrates 33 G., fiber 3 G., cholesterol 6 mg, sodium 257 mg, sugar 2 G.

This delicious, savory sandwich is layered with crispy tempura-battered fried soft-shell crab, coleslaw in homemade tartar sauce, and Old Bay-flavored potato chips. To make the chips, buy plain salted potato chips, lightly bake them, and sprinkle with seafood seasoning.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Coleslaw in tartar sauce

0.5 cup finely chopped gherkins
0.5 cup mayonnaise
2 tbsp capers, drained
1 tbsp Dijon mustard
A pinch of sugar
Juice of half a lemon
A quarter of a Spanish onion, grated
Half a small head of white cabbage, shredded

Old Bay Potato Chips

1 bag of potato chips, such as Lay's or Kettle
1 tbsp seafood seasoning, such as Old Bay

Crabs

Rapeseed oil (canola) for deep frying
3 cups rice flour
A few drops of hot sauce, optional
4 peeled soft-shell crabs

Sandwiches

4 soft potato buns
2 tomatoes, sliced into circles
Special equipment: deep-frying thermometer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: crab meat, white cabbage, sandwich buns, chips, Old Bay seasoning, capers, pickled cucumber

Cooking the dish according to the recipe:

Salad in tartar sauce:

In a large bowl, combine the gherkins, mayonnaise, capers, mustard, sugar, lemon juice, onion, and some salt and black pepper. Add the cabbage and toss to coat with the dressing. Cover and refrigerate for 30 minutes.
Old Bay Potato Chips:

Meanwhile, preheat the oven to 300°F (150°C). Spread the potato chips in an even layer on a baking sheet and bake until heated through, 2 minutes. Pour the seafood seasoning into a fine-mesh sieve and sift it evenly over the chips; toss gently.

Soft-shell crabs:

Place a wire rack on a baking sheet. Heat 3-4 inches of oil in a Dutch oven over medium heat until it reaches 375°F (190°C) on a deep-fry thermometer. Mix 2 cups of rice flour with 2 cups of water until smooth, then season with salt, pepper, and a little hot sauce, if using.
Place the remaining 1 cup of rice flour in a shallow dish and season with salt and pepper. Season the crabs with salt and pepper.
Dredge 2 crabs in flour and shake off any excess. Dip them in the batter, letting any excess drip off. Fry until golden brown and crispy and cooked through, turning occasionally, about 5 minutes. Transfer to a wire rack. Repeat with the remaining 2 crabs.
Sandwiches:

Place a small amount of coleslaw on the bottom half of each bun and top with fried crab. Add more lettuce and a slice of tomato. Sprinkle with chips. Close the sandwiches with the bun tops and serve immediately.