Soft Shell Crab Recipe
cornmeal crusted, old bay fingerling potato chips, candied pecan kale buttermilk slaw, malt vinegar aioli
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Ingredients
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Soft Shell Crab
Fingerling Potato Chips
Candied Pecan Kale Buttermilk Slaw
Malt Vinegar Aioli
Method
Prepare the Soft Shell Crab
- 1
Prep the Crab
Rinse soft shell crabs under cold water and pat dry. Remove the face and gills if not already done.
- 2
Fry the Soft Shell Crab
- 3
Fry
In a large skillet, heat oil over medium-high heat. Fry the crabs for about 3-4 minutes per side until golden brown. Drain on paper towels.
Make the Fingerling Potato Chips
- 4
Prepare the Candied Pecan Kale Buttermilk Slaw
- 5
Make the Slaw
In a large bowl, combine chopped kale, candied pecans, buttermilk, mayonnaise, apple cider vinegar, honey, and salt. Toss well to coat.
Prepare the Malt Vinegar Aioli
- 6
Make the Aioli
In a bowl, mix mayonnaise, malt vinegar, minced garlic, and salt to taste. Stir well to combine.
Assembly
- 7
Serve
On a plate, serve the fried soft shell crab, alongside fingerling potato chips, a generous portion of the kale slaw, and a side of malt vinegar aioli for dipping.