SOFT SHELLED CRAB SANDWICH RECIPES

Name: Soft Shell Crab Sandwiches Recipe
Prep time: 10 min
Cook time: 10 min
Yield: Serves 4 - 4
Ingredients: ¼ cup mayonnaise; 1 Tablespoon dijon mustard; 2 Tablespoons whole grain mustard; 2 Tablespoons plus ¼ teaspoon Old Bay seasoning, divided; 1 Tablespoon unseasoned rice vinegar; 2 cups cabbage, thinly sliced; 1 chile pepper, thinly slicedu00A0; salt & pepper, to taste; 2 cups olive oil (for frying); ½ cup all-purpose flour; ¼ teaspoon cayenne pepper; 2 large eggs, beaten; 1¼ cups breadcrumbs; 4 soft shell crabs, cleaned; 4 sandwich buns, warmed

SOFT SHELL CRAB SANDWICHES | CRAB RECIPES - FULTON FISH MARKET

Soft Shell Crab Sandwiches | Crab Recipes - Fulton Fish Market image

Soft shell crab sandwiches are a convenient and tasty dish perfect for picnics and casual get togethers.

Provided by

Prep Time 010 minutes

Cook Time 010 minutes

Yield Serves 4 - 4

Number Of Ingredients 15

Ingredients

¼ cup mayonnaise
1 Tablespoon dijon mustard
2 Tablespoons whole grain mustard
2 Tablespoons plus ¼ teaspoon Old Bay seasoning, divided
1 Tablespoon unseasoned rice vinegar
2 cups cabbage, thinly sliced
1 chile pepper, thinly sliced
salt & pepper, to taste
2 cups olive oil (for frying)
½ cup all-purpose flour
¼ teaspoon cayenne pepper
2 large eggs, beaten
1¼ cups breadcrumbs
4 soft shell crabs, cleaned
4 sandwich buns, warmed

Steps:

1. For the sauce: In a small bowl, whisk together the mayonnaise, dijon mustard, 1 tablespoon whole grain mustard, and ¼ teaspoon Old Bay seasoning. Set aside. 2. For the slaw: In a medium bowl, whisk together the vinegar and 1 tablespoon whole grain mustard. Add the cabbage, chile pepper, salt, and pepper. Toss to combine. 3. For the crab: Pour oil into a skillet, ½ inch deep. Heat over medium-high heat until hot. 4. In a shallow bowl, whisk flour, cayenne, and 1 teaspoon Old Bay seasoning in one shallow bowl. Season with salt and pepper. 5. Place the beaten eggs in a second shallow bowl. 6. In a third shallow bowl, whisk together the breadcrumbs, remaining Old Bay seasoning, salt, and pepper. 7. Dip the soft shell crabs first in the flour mixture (shaking off the excess), second in the egg, and then in the breadcrumb mixture. 8. Place the crabs in the skillet, shell down. Cook on medium-high heat until golden brown (about four minutes per side). 9. Transfer the finished crab to the paper towel-covered plate and season with salt. 10. On warmed sandwich buns, put slaw on bottom, followed by the fried soft shell crab, and drizzle with sauce.

CRISPY SOFT-SHELL CRAB SANDWICHES RECIPE | SOUTHERN LIVING

Crispy Soft-Shell Crab Sandwiches Recipe | Southern Living image

Our homemade rémoulade sauce takes this classic seafood sandwich to the next level. If you're new to cooking soft-shells, many seafood counters sell pre-cleaned crabs that are ready to cook. (Be sure to use them the same day you buy them.) Or follow the directions below and prep them at home with a pair of kitchen shears.

Provided by Mark Driskill

Categories Crab

Total Time 1 hours 0 minutes

Yield Serves 6

Number Of Ingredients 16

Ingredients

1/2 cup mayonnaise
2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice (from 1 lemon)
1/2 teaspoon smoked paprika
1/2 teaspoon hot sauce (such as Tabasco)
1 small shallot, finely chopped (about 2 Tbsp.)
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
6 live soft-shell crabs
1/2 cup all-purpose flour
4 tablespoons unsalted butter
4 tablespoons olive oil
1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
2 large tomatoes (about 1 lb.), cut into 1/4-inch-thick slices
6 large potato rolls, split

Steps:

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a bowl; set aside.
Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs; squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills; repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.
Stir together flour and remaining 1/2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs; cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.
Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.

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