Soft Shell Crab Sandwich
Courtesy of Lobster Place/Cull & Pistol Test Kitchen
As summer turns into spring there are few things that get our customers more excited than the start of soft shell crab season. And how could we possibly disagree? Not only are these delicate crustaceans a sign of warmer days ahead, but their sweet crab flavor and perfectly crunchy texture is borderline addictive to any seafood lover. Whether you grill them, broil them, pan-sauté them or deep-fry them, there’s no way you can go wrong. We happened to be in a sandwich kind of mood over the weekend, so we decided to improvise and create a fried crab sandwich that turned out to be pretty damn tasty and worthy of a recipe feature in this month’s newsletter. Enjoy the season while it lasts over the next few months and pass along any feedback or other recipe ideas if you have them!
- ½ Cup Canola or Vegetable Oil
- 1 Cup Flour, seasoned w/ salt and pepper
- 1 egg
- ½ cup of milk
- 1 cup Panko breadcrumbs
- 2 soft shell crabs, cleaned and patted dry
- 2 Soft Brioche Buns or English muffins, lightly toasted
- Spicy Mayonnaise (Recipe below)
- Ripe tomato, sliced
- Bibb lettuce
To prepare the soft shells, heat the oil in a large sauté pan over high heat. While oil is heating, place flour in one bowl, whisk together the egg and milk in a second bowl and then add the Panko breadcrumbs to a third bowl. Once the crabs are cleaned and patted dry and the oil is heated to 370 degrees, lightly dust the crabs with flour, then dip into the egg wash and then coat with the breadcrumbs. Carefully place each crab into the pan and fry for approximately 3 minutes per side, until golden brown and crispy. Once they’re ready, remove from the pan and drain on paper towels.
To assemble the sandwich, spread the spicy mayoon each of the bread halves and then pile the lettuce, tomato and crab in between. Crack a cold beer and eat it right away while the soft shells are still hot and crispy!
- 4 Tablespoons Mayonnaise
- 1 Tablespoon Sriracha
- ½ teaspoon sesame oil
- 1 teaspoon lemon juice
- Salt to taste
To prepare the spicy mayo, whisk together all ingredients and store in your refrigerator for up to one week.