Chef Bill Fuller's Recipe: Soft Shell Crab Buns
This is a great time of year for seafood and Chef Bill Fuller stopped by PTL to show off this delicious recipe!
Soft Shell Crab Buns, Hot Bean Paste Aioli, Fresh Pickles
Serves 4
- 8 ea. Steamed buns, frozen
- 4 ea. Sautéed Soft Shell Crabs
- ¼ C. Hot Bean Paste Aioli
- ¼ C. Cilantro
- ½ C. Cucumber Pickles
- Black pepper
- Touch of Sriracha
- Sea salt
1. Place buns in a hot bamboo steamer. Steam until soft.
2. Cook Sautéed Soft Shell Crabs. Cut in half.
3. Remove buns from steamer. Smear with Hot Bean Paste Aioli.
4. Place a half a Soft Shell Crab in each bun. Top with cilantro and cucumber.
5. Spike with tooth pick to keep in shape.
6. Eat!
Sautéed Soft Shell Crabs
- 4 ea. Jumbo soft shell crabs
- About 2 C. all-purpose flour
- Salt and pepper
- 2 ea. Eggs, scrambled with a little water
- 1 pkg. Happi crackers, ground
- Neutral oil
1) Clean crabs by removing the lungs and cutting of the face. (Or have the fishmonger do it for you.)
2) Season flour well with salt and pepper
3) Whisk eggs.
4) Heat a skillet over medium heat.
5) Toss crabs in flour and shake well.
6) Dredge crabs in egg.
7) Dredge crabs in ground Happi crackers.
8) Place oil in skillet and place crabs in, top-side down.
9) Make sure crab butts point away from you in case they pop.
10) Brown lightly and turn. BE CAREFUL! Crabs sometimes pop when cooked.
11) When crabs are cooked, set aside.
Hot Bean Paste Aioli
- ¼ jar Hot bean sauce
- 1 btl. Kewpie mayo (Japanese mayonnaise)
Whisk together.
Cucumber Pickles
- 2 ea. English cucumbers (washed, sliced into circles)
- 1 C. Rice wine vinegar
- 2 C. Water
- 1 tbs. Mustard seeds
- 2 ea. Bay leafs
- 1 pc. Star anise
- 2 tbs. Kosher salt
- 1 Tbs. Black peppercorn
1) Place cucumber slices in non-reactive bowl.
2) Combine remaining ingredients in a small sauce pot. Bring to a boil.
3) Pour over cucumber slices.
4) Allow to cure for 2-3 days.
5) Eat!
