Soft-Shell Crab Sandwich with Spicy Remoulade
This is a wonderfully delicious soft-shell crab sandwich that everyone should try. It’s so good, it’ll have you will want another tomorrow. Yes, it’s THAT good. Don’t be scared off by the soft shell crab. It’s shell is soft, pliable, and when cooked, you won’t notice it’s there… and yes, you eat the WHOLE crab.
- 1/2 cup mayo
- 1 Tbs. minced red onion
- 1 Tbs. finely chopped dill pickle
- 1 Tbs. rinsed and finely chopped capers
- 1 Tbs. thinly sliced fresh chives
- 1-1/2 tsp. Old Bay Seasoning
- 1 tsp. fresh lemon juice
- 1/4 tsp. hot pepper sauce, such as Tabasco
- 1/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- Kosher salt and freshly ground black pepper
- 4 jumbo soft-shell crabs, cleaned (bodies about 5 inches across; 3 to 3-1/2 oz. each after cleaning) if not near Quality Seafood, you can Purchase Here
- 2 Tbs. canola or vegetable oil
- 1 Tbs. unsalted butter
- 4 French Bread Pieces, 6″ each, toasted ahead of time
- 4 large leaves green leaf lettuce
- 4 to 8 slices ripe tomato
- Thinly sliced red onion
1. Make the Sauce
In a small bowl, combine the mayonnaise, onion, pickle, capers, chives, Old Bay, lemon juice, and hot pepper sauce. Set aside. To develop all the flavors, this can be made an hour ahead.
2. Cook the crabs
In a wide, shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt, and 1/4 tsp. pepper. Dredge the crabs to coat on both sides (if the top shells are thicker than a piece of paper, pull them off before dredging).
Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful. Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Once cooked, put the on a large paper-towel-lined plate.
Spread the remoulade on both sides of the toasted bread. Top the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, serve, and rejoice in your soft-shell crab sandwich success.
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