Gently clean crabs by rinsing them in cold water. Dry the soft shell crabs and use paper towels to remove any excess water. Set aside.
In a shallow bowl, combine the dry ingredients: all purpose flour, cornmeal, Old Bay seasoning, seasoned salt, and pepper.
In a large mixing bowl, prepare the milk bath by combining milk with Old Bay seasoning.
Dredge crabs by doing the "three-step dredging" process. That is dry, wet, and dry. See "Top Tip" below. Set the crabs on a plate then refrigerate for 20 minutes.
Set the crabs on a plate or flat baking sheet then refrigerate for 20 minutes.
On medium-high heat, add olive oil to cover the bottom of a large skillet. Fry the crabs two at a time for 2 minutes on each side or until golden brown. Transfer to a plate lined with paper towels to absorb the oil.
For the Soft Shell Crab Sandwiches
For the brioche buns, I like mine slightly toasted. It adds an extra texture to the sandwich and keeps the buns from getting soggy from the condiments.
Butter the flat side of the buns then toast them in an ar-fryer or warm skillet.
Spread the buns with mayonnaise, mustard, and/or tartar sauce. Place the fried crabs on the buns then top with lettuce and tomato.
Serve with coleslaw or potato chips with a side of cocktail sauce and a slice of lemon.
Notes
Time-saving tips: Get the soft shell crabs already cleaned.
For more flavor: Squeeze fresh lemon juice and/or a dash of Old Bay Seasoning on top of the soft-shell crab.