Soft-Shell Crab Sandwich!

In order for a blue crab to grow larger it must periodically shed its hard shell. During this molting process the crab slides out of the hard shell and for a short period of about 3 to 4 hours is in a soft stage. If removed from the water at this stage, the shell will not harden. Blue crabs begin shedding their shells on the first full moon of May and are harvested from April through September.

Ingrédients

4 soft shell crabs

1 egg (lightly beaten)

1/2 cup Panko (Japanese bread crumbs)

Salt & black pepper

1 box radish sprouts

1 Tbls Olive oil

6 Tsps Ponzu sauce

3 Tbls Sam's Mayopeno spread

1 loaf rustic Italian bread sliced

Préparation

Heat vegetable oil to 300 degrees in a deep pot or deep fryer

Clean crabs with water and blot dry with paper towels

Coat crabs well with egg and then panko

Deep fry each crab separately until the shell turns red and the panko becomes golden brown. Remove and drain crabs; set aside

Discard the roots of the radish sprouts

Lightly season sprouts with olive oil, ponzu, salt, and black pepper

Spread Sam's Mayopeno over bread (toasted or not)

This is one of my favorites, you will love it! Sam