Sous Vide Soft Shell Crab Po'Boys with Mango-Dill Mayo
Serve a totally exciting Po'boy for the family tonight. Nobody's passing up for dinner - that's for sure.
Servings: 3 sandwiches
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.