I'm not really a big crab person. It's not that I hate crab but it's just too much work for that little meat. Haha, yeah I'm lazy. When I was a kid, my mom would simply boil shrimp with the shell on and serve it with soy sauce. I refused to eat it because I didn't want to peel the shrimp. Or maybe I was smart cause she ended up peeling the shrimp for me. Heh. I do like the taste of crab, so when it's soft shell crab season, I make sure to stock up. It's pretty easy and quick to cook them. I usually fry it in butter and serve it with whatever seasonal vegetables I just happened to have. BUT this time, I made a soft shell crab sandwich because I finally got my hands on some King's Hawaiian bun. Last time I checked, about 2 years ago, the closest place to buy King's Hawaiian bread was in New Jersey. I found these in Pathmark in Gowanus.
Things you'll need: Soft shell crab (make sure to ask if the crabs are already clean) Cornmeal (or flour) 1 egg Butter Salt Japanese chili powder Kewpie mayo Lettuce Buns (any kind you like)
1. Crack and scramble the egg. 2. Coat the crab with the egg. (1 egg is enough to coat 3 crabs.) 3. Coat the crab in cornmeal.
4. Put a knob (about 1 tablespoon) of butter in a hot pan. (Medium heat) 5. When butter starts to foam, put the crab in. 6. Cook for 3-5 minutes on each side or until golden. (Beware, the crab does splatter when cooking.) 7. While still hot, sprinkle salt. 8. Sprinkle chili powder to taste. 9. Split bun in half. 10. Squirt mayo on bun, put desire amount of lettuce leaves, put crab on top, and finish with another squirt of mayo. Put top bun on. 11. Crack open a Narragansett beer or your favorite cold beverage. 12. Eat
