Soft-Shell Crab Sandwiches
A soft shell crab sandwich is a sandwich made with a whole soft-shell crab that has been cleaned, battered or breaded, and fried, then served on bread or a bun.What is a soft-shell crab?It’s usually a blue crab that has recently molted its hard outer shell. Right after molting, the shell is still soft enough to eat, so you can eat the entire crab.What’s in the sandwich?Common ingredients include:Fried soft-shell crabBun, brioche, or sandwich breadLettuce or cabbage/slawTomatoPicklesMayo, remoulade, tartar sauce, or spicy aioliWhat does it taste like?Crunchy outside if friedTender, juicy seafood flavor insideSlightly sweet, briny crab tasteOften paired with creamy or tangy saucesWhat’s special about it?Unlike other crab sandwiches, you’re not eating picked crab meat—you’re eating the whole crab, shell and all, because the shell is soft.
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Ingredients
For the sandwiches
- 4 soft-shell crabs cleaned
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika
- Vegetable oil for frying
- 4 brioche buns or soft sandwich rolls
- 2 tablespoons unsalted butter softened
For the sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
Toppings
- 2 cups shredded lettuce
- 1 large tomato sliced
- 8 pickle slices
Instructions
Marinate the crabs
- Place the cleaned soft-shell crabs in a shallow dish and pour the buttermilk over them. Let sit for 10 minutes.
Make the sauce
- In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, and hot sauce. Set aside.
Prepare the coating
- In a shallow bowl, whisk together the flour, cornmeal, salt, black pepper, Old Bay, and paprika.
Heat the oil
- Add about 1/2 inch of vegetable oil to a large skillet. Heat over medium-high heat until it reaches 350°F.
Coat the crabs
- Lift each crab from the buttermilk, letting excess drip off. Dredge in the flour mixture, coating well on both sides.
Fry
- Fry the crabs in batches if needed, about 3 minutes per side, until crisp and golden brown. Transfer to a paper towel-lined plate.
Toast the buns
- Butter the cut sides of the buns. Toast in a skillet or under the broiler until lightly golden.
Assemble
- Spread sauce on both sides of each bun. Add shredded lettuce, tomato slices, and pickles. Top each with a fried soft-shell crab and close the sandwich.
Serve
- Serve immediately while hot and crispy.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 849kcal (42%)Carbohydrates: 84g (28%)Protein: 18g (36%)Fat: 50g (77%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 177mg (59%)Sodium: 1403mg (61%)Potassium: 379mg (11%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 1620IU (32%)Vitamin C: 10mg (12%)Calcium: 152mg (15%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- large skillet or frying pan
- shallow bowls or dishes for buttermilk and coating
- mixing bowl for the sauce
- whisk or spoon
- measuring cups and measuring spoons
- spatula optional
- wire rack for draining
- Instant-read thermometer optional but helpful for checking oil temperature
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