Sautéed Soft-Shell Crab and Asian Coleslaw with a Side of Rémoulade

Soft-shell crabs are blue crabs in their molted stage.  The shell remains soft for only a few hours after the crab has molted.  Most soft-shell crabs you see at the market are ready to cook, however, if you buy from a fish monger you will need to ask him to clean the crabs or do it yourself.  It’s not too difficult to clean them (view this video).  Having said that, it’s an odd thing for me mentally to eat a crustacean that has just shed its skin.  However, the culinary side of it peaked my interest allowing me to try and move on with the task at hand.

1 to 2 soft shell crabs per person (depending upon size)
flour for dredging, seasoned with salt and pepper (or favorite seasoning)
oil
1 egg, lightly beaten

Asian Coleslaw:
1/4 of a cabbage, shredded
green scallions, sliced
1 large carrot, shredded
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 teaspoons sesame oil
salt and pepper

Rémoulade:
1 cup mayonnaise
2 teaspoons Dijon mustard
juice of 1 lemon
1 teaspoon Tabasco sauce
1 tablespoon capers, rinsed and chopped
handful of coriander/cilantro, chopped
salt and pepper, to season

To make the coleslaw, toss the vegetables in a bowl.  Whisk the other ingredients and pour over the slaw mixture.  Toss to combine.  If there’s too much sauce, add a bit more cabbage and carrot until you have the consistency you like.  Let this marinate in the refrigerator for at least 30 minutes.

To make the rémoulade, combine all ingredients and let sit in the refrigerator for flavors to develop (about half an hour).  This will keep, covered, in the fridge for several days.

To cook the crabs, first dip them in the egg and then dredge in the flour mixture (shake off any excess flour).  Sauté in about 1⁄4 inch of oil, butter or a combination in a skillet.  When the bottoms are nicely browned, 3 to 5 minutes, turn, and brown the other side. Drain on paper towels. To serve, place crabs on a plate with the coleslaw and rémoulade.

The Culinary Chase’s Note:  I served these alone as shown in the photo and also sandwiched between a toasted bun with a bit of the rémoulade in the middle.  This was my first time cooking soft shell crab and although the flavor was good, I had a hard time trying not to visualize what stage the crabs had just gone through.  And anyone who knows me, understands that this was tantamount to an appetite suppressor!  Sorry, but I won’t be making these again.  The coleslaw and rémoulade are a definite keeper.