Sautéed Soft Shell Crab Sandwiches With Pickled Vegetables Cilantro and Ginger Chili Mayo Recipe

Ingredients

• 1 medium carrot, peeled and cut into fine matchsticks
• 1 medium cucumber, seeds removed, split lengthwise into 1/4-inch spears
• 1/2 tablespoon sugar
• 1 teaspoon kosher salt, plus more for seasoning
• 1/4 cup rice vinegar
• 2 tablespoons water
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sambal oelek, Sriracha, or other chili paste
• 1 (1-inch) piece fresh peeled ginger, finely grated on microplane
• 1 medium garlic clove, finely grated on microplane
• 1/2 cup cornstarch
• 6 large soft-shell crabs, preferably jumbo or "whale" size, cleaned
• 4 tablespoons vegetable oil
• 2 Vietnamese-style baguettes, split and lightly toasted, or 1 French baguette, halved, split, and lightly toasted
• 2 scallions, white and light green parts only, thinly sliced lengthwise
• Cilantro leaves and fine stems from 1 bunch, for serving

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