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Author Notes: Soft shelled crab is in season on the East coast in spring and early summer, making it the perfect seaside treat to kick off the summer. Seasoned simply and grilled, then eaten on a toasted bun with homemade lemon mayo. No utensils, no problem. —Hi, I'm Brian.
Makes 6 sandwiches
- 1 egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- zest of 1 lemon
- Combine the egg yolk, lemon juice, and Dijon mustard in a bowl.
- Slowly drizzle oil into the egg yolk mixture while whisking constantly. If the oil begins to separate, take a break from pouring, whisk vigorously until emulsified, then continue pouring in the oil.
- Once the oil is fully incorporated, mix in the lemon zest. Cover and refrigerate until needed. In an airtight container, the mayo will keep for up to a week in the refrigerator.
Grilled Soft Shelled Crab
- 6 soft shelled crab
- salt and pepper
- 6 buns
- 6 slices of fresh tomato
- 6 leaves of Bibb lettuce
- Thoroughly clean the soft shelled crab. Using kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut just made.
- Season the crab with salt and pepper.
- I'm partial to a charcoal grill because it adds a smokiness I find pretty essential to summer, but gas will work just fine. Prepare your grill and grill the crab for 2-3 minutes on each side.
- Remove the crab from the grill and toast the buns. Put the crab on the bun and add a tablespoon of lemon mayo, a slice of tomato, and some Bibb lettuce.
- This recipe was entered in the contest for Your Best Recipe for the Shore