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Categories:
jumbo soft shell crabs Wondra flour kosher salt ground black pepper milk eggs breadcrumbs shredded romaine lettuce tomatoes extra-virgin olive oil extra-virgin olive oil vegetable onions hamburger butter salt sugar sherry vinegar sumac red onions mayonnaise red onion capers green cracked olives dill lemon zest lemon juice salt
Viewed: 65 - Published at: 8 years agoIngredients
- 6 jumbo soft shell crabs, cleaned and washed
- 3 cups Wondra flour
- 1 tablespoon kosher salt (to season flour)
- 1/2 teaspoon ground black pepper (to season flour)
- 2 cups milk
- 4 eggs, beaten
- 4 cups panko breadcrumbs
- 2 cups shredded romaine lettuce
- 3 medium tomatoes (Kumato if possible), sliced
- 2 tablespoons extra virgin olive oil (to dress the romaine)
- 1 1/2 cups extra virgin olive oil (for frying)
- 1 1/2 cups vegetable, corn or canola oil (for frying)
- 1/4 cup sumac marinated onions (recipe follows)
- 6 soft hamburger rolls
- 3 tablespoons butter, softened
- salt, pepper and dried Greek oregano to season the buns
- 2 teaspoons sugar
- 1 tablespoon sherry vinegar
- pinch of sumac
- 1 1/2 red onions, peeled and julienned
- 2 cups mayonnaise
- 1/4 cup red onion, fine diced
- 1/4 cup capers, finely chopped
- 1/4 cup green cracked olives, pitted finely chopped
- 2 tablespoons dill, chopped
- 1 tablespoon grated lemon zest, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Method
- In a non-reactive bowl, combine the sugar, vinegar and sumac with a pinch of salt.
- Whisk together until sugar has dissolved.
- Fold in the onions, sprinkle with a pinch of salt, toss to coat thoroughly.
- This will help to draw out the moisture from the onions.
- Cover and let stand at room temperature for one hour, then refrigerate for two hours before using.
