Cookstr.com

Soft-Shell Crab BLT Sandwiches

Updated February 23, 2016

There have been studies that prove that the crunchy sound of eating crisp food stimulates the appetite. Surely, along with the fresh, briny flavor, this is the attraction of the soft-shell crab, one of the true glories of summer eating. The best way to enjoy the crabs is to play up their crackly edible shell with a batter coating.

Soft-shell crabs are very perishable, and it is best to clean them at home. But not everyone cares to deal with live crabs, even if their claws are not sharp. If you have the fish vendor clean them for you, refrigerate them immediately (bring a cooler with you to the store), and cook the crabs within 8 hours after purchase. To clean the crabs yourself, use kitchen scissors to snip off the area on the front of the body that contains the eyes and mouth. Turn the crab over and lift up the flap covering the gills on one side of the crab. Snip away the gills, and repeat on the other side.

Makes4 sandwiches

Cooking Methodpan-frying

CostSplurge

Moderate

Total Timeunder 1 hour

OccasionFamily Get-together

Recipe Coursemain course

Mealdinner, lunch

Taste and Texturecreamy, crisp, herby, salty, savory, smoky

Type of Dishsandwich

Ingredients

  • ½ cup mayonnaise
  • 2 teaspoons chopped fresh chives
  • 1 teaspoon chopped fresh tarragon
  • 6 slices thick-sliced bacon
  • 2 large eggs
  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 soft-shell crabs, cleaned (see Note)
  • 1/3 cup vegetable oil
  • 4 soft sandwich buns, toasted
  • 2 ripe tomatoes, cut into 8 thin slices
  • 4 leaves green lettuce

Instructions

Mix the mayonnaise, chives, and tarragon in a small bowl. Cover and refrigerate until ready to use.

Cook the bacon in a large skillet over medium heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Cut each strip in half to make 12 pieces total. Pour out and reserve the bacon fat. Wipe the skillet clean with paper towels.

Line a baking sheet with wax paper. Whisk the eggs in a shallow dish. Mix the flour, cornstarch, salt, and pepper in a second dish. Dip each crab in the eggs, then in the flour to coat completely. Transfer to the baking sheet and refrigerate for 15 to 30 minutes to set the crust.

Heat the oil and reserved bacon fat in a large skillet over medium-high heat until the oil shimmers. Carefully add the crabs to the skillet. (The crabs could splatter, so be careful.) Cook until the undersides are golden brown, about 3 minutes. Using a thin slotted metal spatula, turn the crabs and cook to brown the other sides, about 3 minutes more. Using the spatula, transfer the crabs to paper towels to drain briefly.

Spread the buns with the herb mayonnaise. Top each bottom bun half with a crab, 3 bacon slices, 2 tomato slices, and a lettuce leaf, then the top bun half. Cut each sandwich in half and serve immediately.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password