Chef Madison Cowan serves up two ways to make soft-shell crab, plus a succulent Asian pear coleslaw. It's great and inexpensive meal to serve at that perfect end-of-summer party.
Recipe: Mango and lime jerk soft-shell crab (on this page) Recipe: Soft-shell crab BLT with spicy crawfish remoulade (on this page) Recipe: Crispy Asian pear coleslaw (on this page)Caribbean soul at its best! Enjoy these lightly pan-fried crustaceans with a squeeze of lime and a cold beer. Note: Scotch bonnets pack SERIOUS heat! Adjust their potency to taste by removing the seeds, careful not to touch your eyes. Rub a little cooking oil in your hands and wash them immediately after.
To clean the crab, slightly lift the shell on each side and remove the soft, dark gills. Snip the eyes and mouth, push out the sack contents directly behind the cut and snip the back flap, known as the apron. Rinse in cold water and pat dry.
Pulse the mango and the next 8 ingredients in a food processor or blender until smooth. Transfer to a bowl with the crabs, gently massage in the marinade and set aside or refrigerate overnight.
When ready to use, remove the excess marinade from the crabs and dredge in panko. Heat the oil in a large skillet over medium heat and fry in 2 batches, turning once, until golden (about 2 minutes each side). Blot on kitchen paper and serve hot.
Makes two servings
Combine remoulade ingredients well and set aside.
Fry or bake the bacon until just crispy, drain on kitchen paper and set aside. Clean and rinse crabs and pat dry. Season the cornmeal with salt, pepper and paprika and set aside.
Drench crabs in buttermilk, remove the excess and lightly dredge in the seasoned cornmeal. Heat a saute pan over medium-high heat, add the oil and fry the crab until pink and the cornmeal is golden, about 2 minutes per side. Blot on kitchen paper.
Spread remoulade on both slices of the bread, add the tomato slices, lettuce, crab and bacon. Cut the sandwich in half and serve immediately.
Makes two servings
In a large bowl whisk together lime juice, vinegar, oil, ginger and chilies. Toss in the pear, celery, scallion and cilantro. Season with salt and garnish with peanuts. Let stand for 15 minutes.
Makes four servings
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