This gluten free soft shell crab sandwich is the perfect game day menu item. An homage to the state of Maryland, it is not to be missed.
Soft Shell crabs (this recipe is ideally for 4)
Buns! I used Schar gluten free hamburger buns and they worked nicely.
Coleslaw or cabbage that you will put as much tartar sauce on as you like
1 slice heirloom tomato per sandwich
3 cups rice flour
2 cups water
Canola oil for frying
Hot sauce (optional)
In a bowl mix together your slaw with tartar sauce. It is kind of up to you how much you want to use. I did just enough that when I stirred everything together, all the pieces were lightly coated.
Set aside your bowl with the slaw.
Heat up your oil in a dutch oven.
In one bowl, have 1 cup of the rice flour. In another, mix the 2 remaining cups of rice flour and water together to make your batter. If you are going to add hot sauce, now is the time to do it (in the batter).
Dip your crab into the flour, and then into the batter. Let a bit drip off, and then place in the oil once the oil is 375°F. You can fry two at a time. Fry for about 3 minutes per side, or, until they are nice and golden brown.
Slice up your tomato while they are frying.
On the base of your bun, add the slaw, then once the crab is done, place it on top of the slaw. Then your tomato slice, and your bun on top! Tada!