It's Soft-Shell Crab season! And guess what I love to make this time of year? You guessed it! I have here for you a soft-shell crab sandwich recipe that is sweet, savory, crispy, and juicy! It is very easy to make and cooks in just 12 minutes.
And you don't have to live in Maryland to enjoy soft-shell crabs. I found some here at my local seafood store and they were already cleaned. My trusted resource for all things seafood is Franco's Pescheria. Tell them I sent you!
Table of contents
Why We Love This Dish
- It's simple to make and cooks in minutes. 12 minutes to be exact (for 4 soft shell crabs)
- Soft shell crab sandwiches are easier to eat. No hard shells to contend with.
- Since they are soft shells you eat the whole crabs and there's no need in having to pick the meat and figure out what you can and cannot eat.
Ingredients Needed
- Soft shell crabs (cleaned)
- Flour
- Cornmeal (I used Bobs Red Mill Organic Cornmeal)
- Old Bay seasoning
- Herbes de Provence seasoned salt
- Black Pepper
- Low-fat milk
- Olive oil
- Butter
- Brioche buns
- Tomato
- Green Leaf Lettuce
- Lemon
- Mayonnaise, Mustard and/or Tartar Sauce
Key Ingredients Notes
Soft-shell crabs while you can find them in your local grocery store during the months of May through September, I get them from my trusted local seafood place. An added bonus, they pre-clean them which makes for quick prep.
How To Make This Dish
- Rinse in cool water then dry the soft shell crabs with a paper towel and set aside.
- Combine the dry ingredients: flour, cornmeal, Old Bay seasoning, seasoned salt, and pepper in a mixing bowl.
- In a separate bowl, pour the milk and season it with a dash or two of Old Bay seasoning.
- Coat the crab on all sides with the flour mixture. Then dip the crab in the milk mixture. Then dip the crab back in the flour mixture one last time.
- Set the crabs on a plate then refrigerate for 20 minutes.
- On medium-high heat, add olive oil to cover the bottom of the frying pan. Fry the crabs one at a time for 2 but no more than 3 minutes on each side. Transfer to a plate lined with a paper towel to absorb the oil.
- Toast the brioche buns if you'd like.
- Spread the buns with mayonnaise, mustard, and/or tartar sauce. Add the crab then top with lettuce and tomato.
Expert Tips
- To prevent from getting the dry and wet mixture from collecting on your fingers, do the three-step dredging process. That is DRY, WET, DRY.
- First, use your right hand, thoroughly coat the crab on all sides with the flour mixture.
- Next, use your left hand, dip the crab in the milk mixture.
- Finally, using your right hand again, dip the crab one more time in the flour mixture.
FAQ about Soft Shell Crabs
What time of the year do you get soft shell crabs?
May through September is the most productive months for live soft shell crabs.
How long can you keep soft shell crabs in the fridge?
Store cleaned crabs wrapped in plastic wrap in the coldest part of the refrigerator for up to two days. Note that it is best to buy them on the same day you will be cooking them.
Can you reheat soft shell crabs?
Yes. Reheat the soft shell crabs by sautéing them in hot oil and butter.
Other Seafood Recipes You May Like
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Servings: Sandwiches
Calories: 496kcal
Cost: $15
Ingredients
- Olive oil
- Butter
- 4 soft shell crabs cleaned
- ¼ cup flour
- ¼ cup cornmeal
- 1 tablespoon Old Bay seasoning
- ¼ teaspoon Herbes de Provence seasoned salt
- ¼ teaspoon pepper
- ¼ cup low-fat milk
- 4 Brioche buns lightly buttered and toasted
- 1 to mato sliced
- 4 Green Leaf Lettuce
- Lemon
- Mayonnaise Mustard and/or Tartar Sauce
Instructions
For Soft Shell Crabs
- Gently clean, rinse then dry the soft shell crabs with a paper towel and set aside.
- In a small mixing bowl, combine the dry ingredients: flour, cornmeal, Old Bay seasoning, seasoned salt, and pepper.
- In a separate bowl, pour the milk and season it with a dash or two of Old Bay seasoning.
- Do the three-step dredging (dry, wet, dry) for the crabs. First using your right hand, thoroughly coat the crab on all sides with the flour mixture. Using your left hand, dip the crab in the milk mixture. Last, using your right hand again, dip the crab one more time in the flour mixture. Shake off any excess flour. Repeat this process for all remaining crabs. Set the crabs on a plate then refrigerate for 20 minutes.
- On medium-high heat, add olive oil to cover the bottom of the frying pan. Fry the crabs two at a time for 2 but no more than 3 minutes on each side. Transfer to a plate lined with a paper towel to absorb the oil.
For the Soft Shell Crab Sandwiches
- For the buns, I like mine slightly toasted. It adds an extra crunch to the sandwich and keeps the buns from getting soggy from the condiments.
- Butter the flat-side of the buns then bake them in a 350-degree oven for a few minutes just to brown them slightly. Option to also lightly toast the flat-side of the buns on a warm skillet. Your choice!
- Spread the buns with mayonnaise, mustard, and/or tartar sauce. Add the crab then top with lettuce and tomato.
Notes
- For quicker prep, get the soft shell crabs already cleaned.
- You can use any type of buns to make the sandwich, but my favorite is a brioche bun. They are best toasted for this recipe.
- For added flavoring, squeeze a lemon and/or a dash of Old Bay Seasoning on top of the crab.
Nutrition
Calories: 496kcal | Carbohydrates: 65g | Protein: 17g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 144mg | Sodium: 494mg | Potassium: 842mg | Fiber: 6g | Sugar: 5g | Vitamin A: 27690IU | Vitamin C: 37mg | Calcium: 211mg | Iron: 5mg
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Joel Cruzada
Love all the recipes you’ve posted! Can’t wait to see and try out more!
Joz
Thanks Joel!