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Fried Soft Shell Crab Sandwich

Folks this is a delicacy that cannot be missed. If you love crab and if you have never had one. You must give it a try. People get skittish seeing the legs but do not let that stop you.

If you are able to find live soft shell these are always the best. Often these are difficult to find so if you ever see any, GET THEM and call me so I can run down there and get some too! Seriously I've only been able to obtain them live once, they were the best! There is some cleaning you might need to do. If youre buying them frozen or thawed chances are they're already cleaned. This is easy to see as the front where their eyes and mouth would be is removed. Lift up the left and right and under both sides the gills have been cleaned out and finally check the flap underneath it will also be missing.

The best way to serve these is pan fried whole and served with lettuce, a soft warm toasted bun with lots of remoulade.

Ingredients

4 whole soft shell crabs, cleaned
4 buns, toasted
1/2 cup all purpose flour
2 tbsp old bay
Crisp Romaine lettuce
butter
oil

Preparations

Butter the bread on one side and toast lightly in a pan, set aside and keep warm.
Check the crabs and make sure they are clean.
Place several paper towels on a plate and place the crabs flat on the paper towels.
Heat the about a 1/4 cup of oil and 2 tbsp of butter over medium high heat.
Lightly squeeze the crabs to remove some of the water. This helps a little to keep them from popping burning grease out during cooking.
Mix the flour and seasoning together on a plate and dredge the crabs good pressing the seasoning into the crevices and around the edges. Turn them several times.
Fry the crabs about 2-3 minutes turning only once when golden brown.
Drain on paper towels.
Spread the remoulade on both sides of the buns. Top with fried crab and then romaine. Serve immediately.

Jeffrey Cowgill 2021(updated 2024)

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