Soft-shelled crab banh mi

Getting to the end of softshell season. But, if you can, give this a try: 

Pickle some carrot and daikon. (The receipt in the Momofuku book is good, but basically skinny matchsticks, brine with some rice vinegar, water, salt, sugar.) 

Toast a crab'slength of split baguette. 

Toss 1 crab/person* w/ some flour, salt, and pepper in a paper bag. 

Fry crabs in pan w/ butter. 

Spread split baguette w/ sriracha and mayo. 

Put crab on one side, carrot and daikon on other, garnish w/ cilantro. 

Eat.

*You could double up, but one of the upsides of this receipt is that it makes a decent, if light, meal, out of one crab/person. A banh mi usually has more than one filling, but you do get some contrast of flavors and textures within a single crab. 

Comments

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This kills.
I had fine soft shell crab BLT at http://www.cafeadam.org/menu a few weeks ago. I believe it had some sort of aioli on it.

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