By Mary Parks | 1 hour

INGREDIENTS - makes four sandwiches

Beer Battered Crabs & Assembly

• 1 1/2 cups flour, divided

• 1/2 tsp baking powder

• 1 tsp salt

• 1 tsp paprika

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp ground pepper  

• 1 tsp salt

• 12 Oz beer of choice

• oil for frying

• 4 soft shell green crabs (2.5 inches min across the carapace)

• 4 brioche buns

Sour Slaw & Pickled Nectarines

• 1 Tbsp unseasoned white vinegar

• 1 Tbsp whole grain mustard

• 2 limes, juiced & zested

• 1 ½ tsp salt

• 1 tsp freshly ground pepper

• 1 Tbsp fresh dill

• 2 cups red cabbage, thinly sliced

• 1 cup carrots, shredded

• 2-3 not so ripe nectarines, thinly sliced

• 2 shallots, thinly sliced

Spicy Lime Sauce

• ⅔ cup of greek yogurt, sour cream, or mayonnaise

• 1 lime, juiced and zested

• 1 tsp salt

• 1 tsp paprika

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp ground pepper
  
  

INSTRUCTIONS

1. Combine 1 ¼ cups of flour and other beer batter dry ingredients in a bowl. Whisk in 1 (12 oz) beer of choice. The batter will vary a lot depending on the beer. For a thinner batter, try a hoppier or sour beer. For a thicker batter, go with an ale or something malty. Set the batter aside for at least 2 hours to thicken at room temp.

2. Combine the sour slaw and nectarine wet ingredients. Place nectarines, dill, and shallots in one bowl and carrots and purple cabbage in another. Pour half of the sour mixture over the nectarine bowl and half of the sour mixture over the cabbage bowl. If you’re feeling lazy you can also mix everything together but separating the cabbage prevents everything from turning purple.

3. Combine all spicy lime sauce contents in a bowl, whisk, and set aside.

4. Pour 1 inch of oil into a dutch oven or skillet and heat to 375° F degrees.

5. Dust crabs in remaining ¼ cup of flour. Then dredge the crabs in batter, tapping them slightly to remove excess batter before placing them in the hot oil.

   Crabs super soft and difficult to handle? Use a spoon to hold them by the belly while transferring from bowl to batter to oil.

6. Fry 2 crabs at a time for 2-3 minutes on each side (until golden brown). Remove and set aside on a paper towel lined plate.

7. Toast the buns and slather with spicy lime sauce. Layer crabs, sour slaw, and pickled nectarines.