Crispy Soft Shell Crab Sandwich with Calabrian Chili Mayo
Soft shell crabs are coated in a simple cornmeal batter and fried until crispy and served over an eggy brioche bun with juicy tomatoes, arugula and a spicy Calabrian chili mayonnaise.
In a medium bowl whisk together the egg and milk. In another medium shallow bowl whisk together the cornmeal, flour, salt, garlic powder and pepper.
Fill a large cast-iron pan or dutch oven with enough vegetable oil to reach ½” up the pan. Heat the oil to 350ºF (180ºC).
Coat the crabs in the egg mixture then dredge in the cornmeal mixture, shaking off any excess cornmeal.
Add to the cast-iron pan back side down, working in batches if needed, and fry until golden brown, about 3 minutes. Flip and continue to fry the crabs until golden brown, about an additional 2 minutes.
Remove to a cooling rack set over paper towels and set aside.
For the Calabrian chili mayo:
In a small bowl whisk together the mayonnaise, olive oil and Calabrian chili paste until completely combined. Cover and refrigerate until ready to serve.
For serving:
Spread the Calabrian chili mayo on the bottom of the brioche buns. Lay 1 soft shell crab (or 2 if using smaller crabs) on each of the buns and top with slices of tomato and arugula. Close the sandwiches and serve immediately.