Pan Fried Soft Shell Crab Sandwich
"It has to be one of my top favorite sandwich recipes. Now, a whole crab in a sandwich can be a bit intimidating ... but give it a try. Now, I rely on my fish monger (seafood counter guy or gal) to prepare the crab for me; so, it is already to cook. There is nothing difficult about this - simply pan sauteed; and, topped with some very basic ingredients. A good blackening seasoning, soft sandwich rolls; and thin dill pickles are 'key,' and, what make this sandwich so good. I prefer to make the aioli first; so, it can develop some flavors. But, it isn't necessary."
Ingredients
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- FOR CRABS
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- FOR LEMON AIOLI
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- Garnish
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Nutritional
- Serving Size: 1 (460.6 g)
- Calories 643.4
- Total Fat - 32.2 g
- Saturated Fat - 6.7 g
- Cholesterol - 254.4 mg
- Sodium - 57628.3 mg
- Total Carbohydrate - 74.2 g
- Dietary Fiber - 7.3 g
- Sugars - 7.1 g
- Protein - 19.1 g
- Calcium - 296.5 mg
- Iron - 6.8 mg
- Vitamin C - 40.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Lemon Aioli ... Make this first, so it can chill and develop some 'good' flavor. Simply mix everything together in a small bowl; season to taste with salt and lemon pepper; cover with plastic wrap - and refrigerate.
Step 2
Note: Sandwich - Since the crabs cook very quickly, have everything ready. Now, I prefer a soft sandwich roll; but, you can use hoagie rolls, onion rolls, thick sourdough bread, etc. There really is no right or wrong; just use what you like. And, as for the lettuce ... I love a soft lettuce like bibb or boston vs iceberg or romaine; but, again, use what is in season.
Step 3
Breading ... A classic breading station - using pie plates or shallow dishes. Flour and 1 tablespoon of the blackening seasoning in the first dish; egg and mustard in the second (mix well to combine); and, saltines and the remaining 1 tablespoon blackening seasoning in the last dish. You can grind your saltines in a food processor; or, you can put them in a ziploc/plastic bag, and use a rolling pin to crush them. Use whatever you have.
Step 4
First, pat the crabs dry using a paper towel; then, dip in the seasoned flour, shaking off any extra. Dip in the egg/mustard mix; then, into saltine mix. Make sure the crabs are well coated. Set the crabs off to the side to rest a few minutes before frying.
Step 5
Saute ... Add the oil to your pan; and bring to medium high heat. Now, you do need about 1/2-3/4" deep. Maybe a bit deeper on the size of your crabs. They do NOT need to be totally submerged; but, enough oil to fry them - 1/2" is usually adequate for me. About 2 -3 minutes on the first side; then, 2-2 1/2 minutes on the second side. You want them golden brown, crispy, and crunchy. Once they are done, remove to a plate lined with a paper towel to drain. Season lightly with kosher salt. You should always lightly salt ANY fried food, as soon as it comes out of the pan.
Step 6
Sandwich ... As mentioned, I love a nice soft roll for this - you can warm it if you want (which I do); but, I prefer NOT to toast it. Add the lemon aioli to the top and bottom roll; lettuce on the bottom, crab, tomato, pickles - and, the top roll. It's that easy! I really want the crab to be the star. Then, stick a skewer through the top to hold it all together; and serve. Crispy onion strings are my favorite side dish ... or ... good old fashioned potato chips. Some people add coleslaw to the sandwich; it is also really good; but, I prefer tomato, lettuce, and pickles on mine.
Step 7
Serve and ENJOY! ... As mentioned - seeing a whole crab with legs hanging out the bun, can be a bit intimidating; however, I know you will love it - once you try it. Like I said, I love some classic potato chips or onion strings on the side; but, serve your favorites. I do like to serve a fresh lemon wedge on the side to squeeze over the crab. Just dig in!
Tips
No special items needed.