CRISPY SOFT-SHELL CRAB SANDWICHES RECIPE
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 Southern Living Test Kitchen
Categories Crab
Time 1h
Yield Serves 6
Number Of Ingredients 16
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.
SOFT SHELL CRAB SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat about 3 inches of oil in a saucepan to about 400 degrees F.
- In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
- Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
- Yield: about 3 cups
SOFT-SHELL CRAB BLTS
How do you make a BLT even better? Top it with a soft-shell crab! Around here, the crab is fried in a batter made with Old Bay Seasoning, invented in Baltimore.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce and Worcestershire sauce in a small bowl. Refrigerate until ready to use.
- Cook the bacon in a large skillet over medium-high heat, turning, until browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and break the slices in half.
- Whisk the flour and 1 tablespoon Old Bay in a shallow bowl. Season the crabs with salt and pepper, then dip the crabs in the seasoned flour to coat on both sides.
- Melt the butter in a large skillet over medium-high heat until foamy. Immediately add the crabs and cook, turning, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate and sprinkle with more Old Bay.
- Assemble the sandwiches: Spread some of the mayonnaise mixture on 4 slices of toast. Top each with lettuce, tomato, some bacon and a crab. Spread the remaining mayonnaise mixture on the 4 other slices of toast and place on top of the sandwiches. Gently press down on each sandwich and cut in half. Serve with pickles.
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