How to Make Soft Shell Crab Burger with Yellow Mustard Mayo

Method

1. Remove the aprons and gills from the crabs. Slice the onion thinly. Shred both cabbages. Cut the tomato into rounds. Cut the sweet potato into strips.
2. Toast both cut sides of the burger buns.
3. Season the crabs with 1/2 teaspoon of black pepper and 1/2 teaspoon of MSG, dust them with a thin layer of crispy frying flour, then dip them in the batter mixed to the packet instructions and deep fry them until golden and crisp. Lift them out to drain.
4. Fry the sweet potato strips crisp, then fry the eggs sunny side up.
5. Make the sauce: mix 1 tablespoon of ketchup, 1 tablespoon of yellow mustard and 1 tablespoon of Lean Mayo.
6. Toss the white and red cabbage with 2 tablespoons of Lean Mayo.
7. Spread the sauce on both cut sides of the buns and layer on the lettuce, fried egg, tomato, dressed cabbage, then the fried crab and sliced onion.
8. Tuck basil leaves in beside the crab, close the bun and serve it with the fried sweet potato.

Tips

• A thin coating with the excess shaken off fries the crab evenly crisp.
• Frozen soft shell crab is sold at seafood supermarkets, and it needs to be thawed and patted completely dry before coating.
• Plain burger buns work in place of the black ones.
• Toasting the inner faces of the bun keeps them from going wet under the sauce.
• Dress the cabbage with Lean Mayo just before the burger is built to keep it crisp.