Softshell Crab Sandwich with Collard Slaw

Name: Softshell Crab Sandwich with Collard Slaw
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 cup mayonnaise; 1 1 ⁄ 2 tsp. bread and butter pickles, finely chopped; 1 1 ⁄ 2 tsp. fresh lemon juice; 1 1 ⁄ 2 tsp. minced sweet onion, such as Vidalia; 1 ⁄ 2 tsp. garlic powder; 1 ⁄ 2 tsp. chile flakes; 1 ⁄ 2 cup chile sauce; 1 ⁄ 2 cup ketchup; 3 tbsp. prepared horseradish; 1 tbsp. fresh lemon juice; 2 tsp. Asian hot sauce, such as Sriracha; 1 ⁄ 2 cup apple cider vinegar; 3 tbsp. sugar; 2 tbsp. canola oil; 1 ⁄ 2 tsp. celery seed; 1 ⁄ 8 tsp. dry mustard; 1 ⁄ 2 small head green cabbage, shredded; 2 tbsp. minced parsley; 6 leaves collard greens, stemmed and thinly sliced; 1 medium carrot, peeled and coarsely grated; 1 ⁄ 2 small onion, coarsely grated; Kosher salt and freshly ground black pepper, to taste; 8 softshell crabs, cleaned; Kosher salt and freshly ground black pepper, to taste; 2 cups flour; 1 ⁄ 3 cup olive oil; 3 tbsp. unsalted butter; 4 buns, toasted

Serves
serves 4

MATT TAYLOR-GROSS

Ingredients

FOR THE SAUCES AND SLAW

¹⁄₂ cup mayonnaise
1 ¹⁄₂ tsp. bread and butter pickles, finely chopped
1 ¹⁄₂ tsp. fresh lemon juice
1 ¹⁄₂ tsp. minced sweet onion, such as Vidalia
¹⁄₂ tsp. garlic powder
¹⁄₂ tsp. chile flakes
¹⁄₂ cup chile sauce
¹⁄₂ cup ketchup
3 tbsp. prepared horseradish
1 tbsp. fresh lemon juice
2 tsp. Asian hot sauce, such as Sriracha
¹⁄₂ cup apple cider vinegar
3 tbsp. sugar
2 tbsp. canola oil
¹⁄₂ tsp. celery seed
¹⁄₈ tsp. dry mustard
¹⁄₂ small head green cabbage, shredded
2 tbsp. minced parsley
6 leaves collard greens, stemmed and thinly sliced
1 medium carrot, peeled and coarsely grated
¹⁄₂ small onion, coarsely grated
Kosher salt and freshly ground black pepper, to taste

FOR THE CRABS

8 softshell crabs, cleaned
Kosher salt and freshly ground black pepper, to taste
2 cups flour
¹⁄₃ cup olive oil
3 tbsp. unsalted butter
4 buns, toasted

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A crisp collard slaw and tangy tartar and cocktail sauces top pan-fried softshell crabs in this classic sandwich, which comes to us from Virginia native Patrick Evans-Hylton.

Ingredients

FOR THE SAUCES AND SLAW

¹⁄₂ cup mayonnaise
1 ¹⁄₂ tsp. bread and butter pickles, finely chopped
1 ¹⁄₂ tsp. fresh lemon juice
1 ¹⁄₂ tsp. minced sweet onion, such as Vidalia
¹⁄₂ tsp. garlic powder
¹⁄₂ tsp. chile flakes
¹⁄₂ cup chile sauce
¹⁄₂ cup ketchup
3 tbsp. prepared horseradish
1 tbsp. fresh lemon juice
2 tsp. Asian hot sauce, such as Sriracha
¹⁄₂ cup apple cider vinegar
3 tbsp. sugar
2 tbsp. canola oil
¹⁄₂ tsp. celery seed
¹⁄₈ tsp. dry mustard
¹⁄₂ small head green cabbage, shredded
2 tbsp. minced parsley
6 leaves collard greens, stemmed and thinly sliced
1 medium carrot, peeled and coarsely grated
¹⁄₂ small onion, coarsely grated
Kosher salt and freshly ground black pepper, to taste

FOR THE CRABS

8 softshell crabs, cleaned
Kosher salt and freshly ground black pepper, to taste
2 cups flour
¹⁄₃ cup olive oil
3 tbsp. unsalted butter
4 buns, toasted

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Instructions

Step 1

Make the tartar sauce: Combine mayonnaise, pickles, lemon juice, onion, garlic powder, chile flakes, salt, and pepper in a bowl; refrigerate 3 hours.

Step 2

Make the cocktail sauce: Whisk the chile sauce, ketchup, horseradish, lemon juice, and hot sauce in a bowl; cover and refrigerate 1 hour.

Step 3

Make the coleslaw: Whisk vinegar, sugar, oil, celery seeds, and mustard in a large bowl; add parsley, collards, carrot, onion, salt, and pepper and mix well. Cover and refrigerate 1 hour before serving.

Step 4

Cook the crabs: In a large bowl, whisk together the flour, salt, and pepper; set aside. Coat crabs in flour mixture, shaking off excess. Heat oil and butter in a 12” skillet over medium-high; working in batches, fry crabs, turning once, until golden brown, 2-3 minutes. Transfer to paper towels and season with salt and pepper.