Soft Shelled Crab Sandwiches Recipes

CRISPY SOFT-SHELL CRAB SANDWICHES RECIPE

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 CLUB SANDWICH

Steps:

• Season the crabs with salt and pepper, and sprinkle both sides with the chili powder. Preheat a pan with the oil until nearly smoking. Add the crabs, belly-side down. Cook for 5 minutes before turning. Lower the heat and cook for another 5 minutes on the second side. Remove from the pan and pat dry with paper towels to remove any excess oil.
• Build your sandwich with lettuce, tomato, sprouts, and avocado, topped off with the crab and chili mayonnaise.

SOFT-SHELLED CRAB SANDWICHES

Steps:

• Have the fishmonger clean crabs, each about 2 to 3 ounces, or clean them*. In a dish combine vegetable oil, garlic cloves, Old Bay seasoning (available at fish markets), and salt and pepper to taste. Add the crabs, patted dry, turn them to coat them with the mixture, and let them marinate, covered and chilled, for at least 2 hours.
• Have ready English muffins, split in half and flattened with a rolling pin. In a small saucepan combine unsalted butter, lemon juice and parsley leaves, shallot, and salt and pepper to taste, heat the mixture over moderately low heat, stirring, until the butter is just melted, and reserve it.
• Drain the soft-shelled crabs, put in a grill basket or arrange them over glowing coals for 3 to 5 minutes on each side, or until they turn red. Grill the English muffins, turning them once, until they are crisp and browned lightly, brush the split sides with the reserved herb butter, and sandwich 1 grilled crab between 2 muffin halves.
• To clean soft-shelled crabs:
• Rinse live soft-shelled crabs under running cold water. With scissors cut off the heads about 1/4 inch behind the eyes and cut off the white gills. Peel back the aprons, cut them off, and rinse the crabs again.

SOFT SHELL CRAB SANDWICH

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