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Fried Soft Shell Crabs with Cool Cucumber Salad


For the Cucumber and Shallot Salad:
1 large cucumber, sliced in half lengthwise, then sliced thinly
1 large shallot, sliced thinly
2 tablespoons rice wine vinegar
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes

For the Soft Shell Crabs:
4 soft shell crabs, cleaned
2 eggs, lightly beaten
1 cup milk
1 cup cornmeal
1/2 cup all-purpose flour
3/4 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground mustard
canola or vegetable oil for frying (you want it to be about 1 inch deep in your pan)
4 buns or rolls, for serving the crabs on
mayonnaise, mustard, Sriracha, lettuce, tomato, green onions (for serving)



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