Sesame Crusted Softshells
Crispy sesame-crusted soft-shell crabs fried golden and served with a tangy kaffir lime-butter sauce.
Ingredients
- 6 count large soft-shell crabs, cleaned
- 0.5 cup cornmeal
- 0.5 cup flour
- 0.3 cup yellow sesame seeds
- 0.5 cup beer
- 2 count eggs, beaten
- 3 count limes, juiced
- 2 tbsp minced shallots
- 2 tsp chopped garlic
- 2 count kaffir lime leaves
- 1 lb cold butter, cubed
- 2 quart vegetable oil, for frying
Instructions
- 1
In a shallow bowl, combine cornmeal, flour, and sesame seeds; season with salt and pepper. In another bowl, whisk beer and eggs together.
- 2
Dip cleaned softshells in the egg wash, then dredge in the sesame flour mixture, coating completely.
- 3
In a saucepan, combine lime juice, shallots, garlic, and kaffir leaves. Bring to a boil for 1 minute. Whisk in cold butter a cube at a time until thick and creamy. Season with salt and pepper. Strain through a fine-mesh strainer.
- 4
Heat oil to 375°F. Fry softshells 2 to 3 minutes per side until golden brown. Drain on paper towels; season with salt.
- 5
Spoon sauce on each plate and place one crab in the center. Garnish with parsley.