Lightly fried crab sandwiches with pickled vegetables, cilantro and ginger-chili mayo

4 servings

30 minutes

This recipe immerses us in the world of Pan-Asian cuisine, combining the freshness of pickled vegetables with the exquisite crunchy texture of crabs. The lightness of carrots and cucumbers soaked in rice vinegar harmonizes with a spicy ginger and chili mayonnaise. Tender crabs, lightly fried to a golden crust, offer a rich sea flavor complemented by the airiness of French baguette. Cilantro and shallots complete the composition, adding freshness and aroma to the dish. This sandwich is perfect for gourmets looking to experience a balance of textures and flavors inspired by Asian culinary traditions.

Energy value per serving

• Calories: 1570.4
• Proteins: 102g
• Fats: 25.7g
• Carbohydrates: 233.6g

Ingredients

• Coriander leaves: to taste
• Carrot: 1 pc
• Cucumbers: 1 pc
• Sugar: 0.5 tbsp
• Salt: 1 tsp
• Rice vinegar: 0.3 glass
• Water: 2 tbsp
• Mayonnaise: 2.5 tbsp
• Chili paste: 1.5 glass
• Grated ginger root: 10 g
• Cornstarch: 60 g
• Crabs: 6 pc
• Vegetable oil: 4 tbsp
• French baguette: 1 pc
• Shallots: 2 pc

Cooking steps

1. Mix carrot, cucumber, sugar, and salt in a large bowl. Rub the salt and sugar into the vegetables with your fingers. Add rice vinegar and water and let it sit for 25 minutes.

   Required ingredients:

   • Carrot: 1 piece
   • Cucumbers: 1 piece
   • Sugar: 0.5 tablespoon
   • Salt: 1 teaspoon
   • Rice vinegar: 0.3 glass
   • Water: 2 tablespoons

2. Meanwhile, in a small bowl, mix mayonnaise, chili paste, ginger, and garlic. Season with salt.

   Required ingredients:

   • Mayonnaise: 2.5 tablespoons
   • Chili paste: 1.5 glass
   • Grated ginger root: 10 g
   • Salt: 1 teaspoon

3. In a shallow bowl, mix cornstarch and a little salt. Lightly sprinkle the crabs with this mixture.

   Required ingredients:

   • Cornstarch: 60 g
   • Salt: 1 teaspoon
   • Crabs: 6 pieces

4. In a large skillet, heat the oil until it sizzles over high heat. Place the crabs shell-side down and cook for about 3 minutes until they are golden and crispy. Be careful, as the crabs may explode.

   Required ingredients:

   • Vegetable oil: 4 tablespoons

5. Flip the crabs and cook until golden brown for 3 minutes. Transfer the crabs to plates lined with paper towels.

6. Drain the water from the carrots and cucumbers. Spread ginger and chili mayonnaise on the top and bottom sides of the baguettes. Place three crabs on each half of the baguette and top with onions and pickled cucumbers and carrots.

   Required ingredients:

   • Mayonnaise: 2.5 tablespoons
   • Chili paste: 1.5 glass
   • Crabs: 6 pieces
   • French baguette: 1 piece
   • Shallots: 2 pieces
   • Carrot: 1 piece
   • Cucumbers: 1 piece

7. Garnish with cilantro, close the sandwiches, and serve immediately.

   Required ingredients:

   • Coriander leaves:  to taste