Panko Breaded Soft Shell Crabs with Cucumber Salad and Dill Aioli
LEVEL: Easy
Ingredients
- 2 Handy Seafood Panko Breaded Soft Shell Crabs (whales)
- Vegetable oil (for frying)
- For the Cucumber Salad:
- 1 English cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- For the Mini Potatoes:
- 1 pound baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- For the Dill Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- Pinch of salt
- Freshly ground black pepper, to taste
- Microgreens (for garnish)
- Prepare the Dill Aioli: In a small bowl, whisk together mayonnaise, dill, lemon juice, salt, and pepper. Set aside.
- Cook the Mini Potatoes: Preheat oven to 400°F (200°C). In a bowl, toss the potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
- Prepare the Cucumber Salad: In a bowl, combine cucumber, red onion, rice vinegar, sugar, salt, and pepper. Toss well and let sit for 10 minutes, allowing the flavors to meld.
- Cook the Soft Shell Crabs: Following the instructions on the Handy Seafood package, cook the soft shell crabs. This typically involves deep-frying or pan-frying in hot oil.
- Assemble the Dish: Divide the cucumber salad among two plates. Top each with a portion of roasted mini potatoes. Place a cooked soft-shell crab on each plate. Drizzle with dill aioli and garnish with microgreens.
