Soft Shell Crabs with Spicy Remoulade (Gluten-Free)
Ingredients
For Remoulade:
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1-1/2 teaspoons Sriracha
- 1 tablespoon capers drained
- 1-1/2 teaspoons apple cider vinegar
- 1-1/2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1 shallot coarsely chopped
For Crabs:
- 4 soft shell crabs cleaned
- 1 cup buttermilk or whole milk
- 2 eggs
- 1/3 cup cornmeal see Notes
- 1/4 cup gluten-free or all-purpose see Notes
- 2 teaspoons Old Bay seasoning
- 3 tablespoons canola oil or mild olive oil
Instructions
Prepare Remoulade:
- Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.
- Can be made 24 hours in advance.
Prepare Crabs:
- One hour before cooking, place soft shell crabs in a bowl and pour buttermilk or milk over them. Cover and refrigerate.
- In shallow bowl, stir egg with a fork.
- In a another shall bowl, stir flour, cornmeal and Old Bay.
- Heat large frying pan over medium-high heat. Add oil. Once hot, remove each crab from the milk mixture, dip into egg and then into flour-cornmeal mixture. Place in frying pan. Cook 4 to 5 minutes per side until golden. Transfer to a paper towel-lined plate. Depending on the size of your pan, you may need to do this in two batches. Add extra oil as needed.
- Serve immediately with remoulade on the side.
Notes
* If you want to make this truly gluten-free use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour and gluten-free cornmeal (such as Bob’s Red Mill Gluten Free Medium Cornmeal).
