Sous Vide Soft Shell Crab Po'Boys with Mango-Dill Mayo
Speed - 95%
Simplicity - 96%
Tastiness - 100%
97%
Delicious!
Sweet and tender soft shell crabs on my Po'Boy - delicious! The mango-dill mayo gave just the right blend of sweetness, tanginess, and freshness that the sandwich needed.
Ingredients
- 500 Grams Soft Shell Crabs
- 1 Piece Ripe Mango flesh cut into cubes
- 1/2 Cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- a few Sprigs Dill
- Fresh Lettuce Leaves
- Salt to taste
- Vegetable Oil for frying
- All Purpose Flour for dredging
Instructions
- Cook the soft shell crabs for 3 hours in a 145F water bath.
- Puree the mangoes, mayonnaise, mustard, dill, and salt in a food processor.
- Drain the cooked crabs dry and dredge in flour.
- Fry the soft shell crabs for a minute.
- Assemble the sandwiches.
A whole crab in a sandwich? That's sure to be one pretty and yummy meal on the go!
We're bringing these soft shell crabs a whole new life in this take of the famous Po'Boy.
I rarely eat crabs. Though I do like its unique rich and sweet flavor, I just am too lazy to go through all the hassle of getting to its meat.
Everything changes when I see a pack of these soft-shells of course. Knowing I can munch on the whole thing, shells included, no mess, I have to give-in.
To make things easier, these come in neatly-sealed packs in most supermarkets. So what? They're ready to go into my sous vide bath straight out of the box that's why. No thawing needed either. . . just give an additional thirty minutes to the required cooking time of around three hours – this timing works for pretty much any frozen ingredients you wish to cook sous vide.
These crabs need around 3 hours at 145F to cook, plus the 30 minutes if you're starting with frozen ones. I'm using a Gourmia sous vide pod here.
We're putting those crabs in a sandwich and they definitely need some kind of dressing.
Let's make a mango-dill mayonnaise! Simply combine mayonnaise, fresh ripe mangoes, dill sprigs, some mustard, and a bit of salt in a food processor and pulse away.
This recipe calls for a whole mango – half goes into this mix, and the other half left as chunks to go into our sandwich.
Depending on the ripeness and sweetness of the mangoes you'll find, you may have to sweeten your dressing with a bit of honey.
Back to our crabs. Some of my crabs came out perfectly tender out of the sous vide bath while some were a bit tough and unpleasant to chew on. This difference in texture may well be due to the actual stage of molting each crab was in the moment it was caught.
If you're fortunate enough to land on a box of all perfectly tender ones, they're just about ready to get into your sandwich.
Otherwise, dredge them in a bit of flour and get them crisp for about a minute in very hot vegetable oil.
Time to assemble these Po'Boys! Simply stuff them into a nice French bread with some salad greens, the remaining mangoes, and off course. . . that mango-dill mayo!
Make sure to rest those crabs a bit on some paper towels to blot off any excess oil. Aside from being unpleasant to eat, any excess oil will make both the crabs and your bread soggy.
Ingredients
- 500 Grams Soft Shell Crabs
- 1 Piece Ripe Mango flesh cut into cubes
- 1/2 Cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- a few Sprigs Dill
- Fresh Lettuce Leaves
- Salt to taste
- Vegetable Oil for frying
- All Purpose Flour for dredging
Instructions
- Cook the soft shell crabs for 3 hours in a 145F water bath.
- Puree the mangoes, mayonnaise, mustard, dill, and salt in a food processor.
- Drain the cooked crabs dry and dredge in flour.
- Fry the soft shell crabs for a minute.
- Assemble the sandwiches.
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