Name: Crispy Soft Shell Crab Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American Seafood
Ingredients: 4 soft shell crabs (cleaned); 1 cup all-purpose flour; 2 teaspoons Old Bay seasoning; 2 eggs (beaten); 1 cup panko breadcrumbs; 1/2 cup vegetable oil (for frying); 4 brioche buns; 4 leaves butter lettuce; 1 large tomato (sliced); 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon hot sauce; 1 tablespoon pickle relish; 1 tablespoon capers (chopped)

Instructions

1
Make the remoulade by combining mayonnaise, Dijon, hot sauce, pickle relish, and capers. Refrigerate until needed.
2
Set up a breading station: flour mixed with Old Bay in one dish, beaten eggs in another, panko in a third.
3
Pat crabs dry. Dredge each crab in flour, then egg, then panko, pressing to adhere.
4
Heat oil in a large skillet over medium-high heat until shimmering. Fry crabs 3-4 minutes per side until golden and crispy.
5
Toast the brioche buns lightly. Spread remoulade on both halves.
6
Build sandwiches with lettuce, tomato, and a crispy crab on each bun. Serve immediately.

Chef's Tips

Ask your fishmonger to clean the soft shells, or snip off the face, remove the gills, and cut off the apron yourself.
Soft shell season runs from May to September—frozen work but fresh is better.
Press down gently while frying to ensure even contact with the pan.