Ingredients
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½ cup all-purpose Flour
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Salt
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freshly ground Black Pepper
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Paprika
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2 large Egg
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1 teaspoon hot Chili Oil
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1 cup Panko
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4 soft-shell Crab
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Peanut Oil
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Hot-Stuff Dunk
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Jicama Slaw
Directions
About fifteen years ago there was a little Japanese restaurant in Greenwich Village that served soft-shell crabs in the spring. It was one of a number of Japanese restaurants within a few blocks of each other. This one, however, always had a line out the door at soft-shell time. It may have had something to do with the fact that the chef used the coarse Japanese bread crumbs known as panko to achieve an ethereally light crust. Basically, panko is grated bread, or bread shards, and the texture it creates is more granular than the bread crumbs we’re used to. Panko is the ideal coating for seafood because it absorbs so little grease and stays so crunchy. The chili oil gives a bite to the sweet crisp crust.
Steps
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1
Done
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Combine the flour, salt and pepper, and paprika in a shallow bowl. |
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2
Done
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In another shallow bowl, beat the eggs together with the chili oil. |
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3
Done
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Place the panko in a third shallow bowl. |
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4
Done
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Dredge the cleaned crabs in the seasoned flour, shaking off any excess. Then dip the crabs in the egg mixture, followed by the panko, covering them completely. |
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5
Done
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Pour peanut oil to a depth of ¼ inch into a 10-inch skillet. Place the skillet over medium-high heat. |
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6
Done
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Fry the crabs in the hot oil until golden brown, 2 minutes per side. Drain on paper towels. Serve immediately with Hot-Stuff Dunk and Jicama Slaw. |
