Flavors by Alessandra

Mango Slaw
0 In a large bowl, combine all of the mango slaw ingredients together in a bowl. Adjust seasoning. Place in the fridge for at least 30 minutes. 
Yuzu Chive Mayo 
3 In a medium bowl, whisk together the egg yolk, yuzu (or lemon) juice, and grated garlic until smooth. While whisking, slowly stream in the oil until a thick mayonnaise forms. (adjust consistency with a few drops of water as necessary). 
4 Season with salt and pepper to taste. Set in fridge until ready. 
Soft Shell Crabs
7 Ensure the crabs are cleaned. Add oil to a deep pot and begin heating.
8 Set up three shallow bowls and begin preparing dredging station. In one bowl, combine the flour, cornstarch and 1 tbsp of old bay. In another, crack the eggs and add another tbsp of old bay. In the last, add breadcrumbs and the final tbsp of old bay. Season each with some salt and pepper. 
9 Working one at a time, dredge the crab first in the flour, then in the egg and finally in the breadcrumbs. Make sure to well coat the crab at east stage with attention to the legs (you want to make sure they separate and get fully coated.) 
10 When the oil reaches 375 degrees, drop in the crabs in batches (depending on the size of the pot, do not overcrowd, 1-2 max at a time.) Cook for 2-3 minutes per side, or until deep golden brown. Remove from the oil and place on a wired rack. Sprinkle with salt. 
11 Melt butter and toast the brioche buns. 
12 To assemble, add the mayo to the top and bottom buns. Add the coleslaw to the bottom bun, then the crab, the sliced avocado and finish with the top bun.... ENJOY!!