Best Soft Shell Crab Sandwich Recipes

Soft Shell Crab Sandwich image

Provided by Rachael Ray : Food Network

Time 16m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil, for frying
3 large eggs
1 cup milk
1 cup beer
2 cups all-purpose flour
4 soft shell crabs, cleaned
4 sandwich buns, toasted
Tartar Sauce, for serving, recipe follows
Sliced tomato, for serving
Lettuce leaves, for serving
8 ounces mayonnaise
2 tablespoons horseradish, drained
1 cup sweet pickles, chopped
Kosher salt and freshly ground black pepper
3/4 cup lemon juice

Steps:

Heat about 3 inches of oil in a saucepan to about 400 degrees F.
In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
Yield: about 3 cups

Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes image

Provided by Bobby Flay

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup ketchup
2 tablespoons red wine vinegar
1 teaspoon celery salt
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne
1/2 small head white cabbage, finely chopped
4 large or 8 small soft shell crabs, cleaned
1/4 cup canola oil
Kosher salt and freshly ground black pepper
4 soft buns, buttered if desired, and grilled
2 yellow tomatoes, cut into 1/4-inch-thick slices

Steps:

For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl. Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving.
For the crabs: Heat a charcoal or gas grill to high heat direct grilling. Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size.
For assembly: Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes. Serve immediately.

Soft-Shell Crab Club Sandwich image

Provided by Food Network

Yield 4 sandwiches

Number Of Ingredients 10

4 medium soft-shell crabs
2 tablespoons chili powder
2 tablespoons vegetable oil
4 soft buns, such as brioche, croissant, or other good-quality soft dinner bun
1 sliced tomato
1/2 cup alfalfa sprouts
2 avocados, peeled, pitted and cut into 1/4-inch slices
Several leaves of red-leaf lettuce
1/2 cup mayonnaise
2 tablespoons pureed ancho chili peppers, rehydrated

Steps:

Season the crabs with salt and pepper, and sprinkle both sides with the chili powder. Preheat a pan with the oil until nearly smoking. Add the crabs, belly-side down. Cook for 5 minutes before turning. Lower the heat and cook for another 5 minutes on the second side. Remove from the pan and pat dry with paper towels to remove any excess oil.
Build your sandwich with lettuce, tomato, sprouts, and avocado, topped off with the crab and chili mayonnaise.