Softshell Crab Sandwiches with Rémoulade Slaw
A tangy cabbage slaw and a drizzle of remoulade accompany these luscious sandwiches.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Deep-fry thermometer
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Tongs
- Skillet
- Paper towel
- Plate
- Refrigerator
- Spoon
Ingredients
- 1⁄2 cup mayonnaise
- 2 tbsp. Creole mustard
- 1 tbsp. prepared horseradish
- 1 tbsp. chopped parsley
- 2 tsp. fresh lemon juice
- 1⁄4 tsp. sweet paprika
- 1⁄2 shallot, minced
- Tabasco, to taste
- Kosher salt
- freshly ground black pepper
- 1⁄4 head red cabbage, cored and shredded
- 1⁄2 cup flour
- 1⁄2 cup yellow cornmeal
- 1⁄4 tsp. cayenne pepper
- 1 cup milk
- 2 eggs
- Canola oil, for frying
- 2 large softshell crabs or 4 small ones, cleaned
- 2 brioche buns, halved
- 2 tbsp. unsalted butter, melted
- 2 cups watercress
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