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June 8: Lunchbreak - Crispy Soft Shell Crab Sandwich

one sixtyblue
1400 W. Randolph
(312) 850-0303

To read more about the restaurant:

Crispy Soft Shell Crab Sandwich

1 soft-shell crab
1/2 cup Asian pear slaw
1 Tbs tartar sauce
1 brioche bun
1 slice American cheese
1 cup panco bread crumbs, ground fine
1 egg
2 oz milk
1 cup seasoned flour, salt, pepper and cayenne
2 oz vegetable oil

Dredge in seasoned flour, whisk egg and milk in a bowl and coat soft-shell, then coat soft-shell in bread crumbs. In a shallot pan add oil and heat to fry the crab. Place crab in hot oil and fry, turning half way thru about a minute on both sides. Remove crab onto paper towel, top with American cheese. Place crab onto brioche bottom, top with tartar sauce and Asian pear slaw, add brioche top and serve.

Asian Pear Slaw
Yield 4 cups

1 green cabbage head, small, shredded
1 Asian pear, cut in julienne
1/2 tsp tarragon, chopped
1/2 cup mayo
1 Tbs Agave syrup
1 tsp Champagne vinegar
salt and pepper to taste

Mix mayo, agave syrup, vinegar, salt and pepper in a bowl, add cabbage, pear, tarragon and toss.

House Pickle Tartar Sauce
Yield 1 cup

1/4 cup pickles, diced
3/4 cup mayo
1/2 tsp parsley, chopped
salt and pepper to taste

Combine all ingredients

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