Soft Shell Crab Sandwich

By • June 8, 2011 • 0 Comments



Author Notes: Plenty of requests for seafood this past weekend there was more than plenty, seafood something every night. No complaints from me, isn't that why I live where I do, for the fresh seafood?

Platters of crab cakes and soft shell crabs one night, squirts of lemon and dips of tartar sauce reminded me of a version that I made for the Cook the Issue Challenge at Fine Cooking last year, using their recipe for the most part as it is pretty much what I do anyway. I don’t do much measuring for my recipe though, but made it as is from the issue for the challenge. I've posted the link to the exact recipe or you can just use your favorite tartar sauce recipe and coating mix for the crabs. I also like remoulade on the toasted bread.

Smaller crabs for the sandwich that's why the sandwich looks so full and dusted in the basic cornmeal and flour, dressed with a tangy tartar sauce, fresh tomatoes and lettuce from the Earthboxes...is there anything else that says summer in NC?

FC link: http://www.finecooking.com/recipes/soft-shell-crab-sandwiches-spicy-tartar-sauce.aspx
ibbeachnana

Serves 4

Dredging Ingredients for crabs

  • 8 small soft shell crabs, cleaned
  • equal parts of seasoned flour and corn meal to equal about two cups
  • 1/4 cup * Optional House of Autry Seafood Breader
  • 1 Rounded teaspoon Phillips Seafood Seasoning
  • pinches Ground Red Pepper flakes
  • 1/8th teaspoon White or black pepper, freshly ground
  • Lemon wedges
  • 8 slices of toasted or grilled country white bread

Tartar Sauce

  • 1 cup Mayo, homemade if you like
  • 1 tablespoon minced kosher dill pickle
  • 2 small shallots, finely minced
  • About 2 teaspoons of freshly chopped parsley
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly grated lemon zest
  • * Optional just a touch of wasabi paste or that wasabi mayo if you can find it
  • Pinch of seafood seasoning
  • Salt and pepper if you like
  • Mild olive oil and butter for frying
  1. Blend all of the tartar sauce ingredients, cover and chill until ready to serve with the crab cakes.
  2. Dredge the crabs in the flour, heat about two tablespoons oil and a bit of butter on med high heat in a pan large enough to fry at least 3 crabs at a time. Sauté crabs top side down for 3-4 minutes until crispy and golden, turn with pinchers and finish for another 3-4 minutes. Spread toasted bread with tartar sauce; add crab or crabs, lettuce, and mayo. Save with additional sauce and lemon wedges.
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Tags: Soft Shell Crabs

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