Dobladitas de Jaiba from Cantina La Veinte

Dobladitas de Jaiba from Cantina La Veinte

serves two, with three dobladitas per person
Ingredients
Crab:
6 Soft-Shell Blue Crabs
2 eggs
7 oz flour
9 oz Panko bread crumbs
Salt, to taste
Jalapeño Sauce:
15 jalapeños
0.75 c + 2 tbsp olive oil
2 tbsp white vinegar
0.5 c onion
1 garlic clove
Salt, to taste
Tacos:
6 flour or corn tortillas
Method
For the jalapeño sauce: Cut the jalapeños lengthwise and remove the seeds. Place the jalapeños, onion, garlic clove, and white vinegar in a blender to combine. Slowly emulsify by adding olive oil to the blended mixture and season with salt to taste. Set aside the mixture.
For the crab: Cut each crab down the middle and set aside. Place flour in a bowl. Lightly whisk eggs in one bowl and place Panko bread crumbs in another bowl. Season the crab lightly with salt. Place it in the flour, egg and then the Panko. Fry in the olive oil. Repeat all of the above steps for each of the six crabs.
To serve, warm flour or corn tortillas. Pour a bit of the sauce in the bottom of 6 tequila glasses. Wrap one fried crab in a tortilla to make a taco; repeat six times. Place each taco or “dobladita” in a tequila glass and serve.
Enjoy!