Soft-Shell Crab with Bacon Sandwich Recipe

Aug 5, 2020

Tradition has it that you should buy soft-shell crab live and dress them right before you cook them. In reality, it is more convenient to have your fishmonger do it for you. If you decide to do it yourself, however, hold each one down firmly with one hand; then with a pair of scissors in the other, cut about half an inch off their “face,” where the eyes and the gills are. That is all there is to dressing a crab. Soft-shell crabs lovers, and there are legions of them, anticipate soft-shell crab seasons as a very special time of the year. IF you count yourself among them, plan a gathering of like-minded connoisseurs in spring or early summer; then make a feast of this superb seasonal sandwich. Pile the platter high. Don’t even think about trying to make these ahead of time, though. They are “make-and-serve.”

Ingredients

6 large soft-shell crabs, dressed

1 cup all-purpose flour

1 teaspoon freshly ground black pepper

1 teaspoon sweet paprika

1 cup corn oil

1 teaspoon minced garlic 

¾ cup mayonnaise

6 brioche buns or 12 slices brioche loaf

12 strips of bacon, cooked until crisp and drained

2 ri[e tomatoes, cored and sliced thin

6 to 8 leaves of Boston lettuce

  1. In a shallow bowl, combine the flour with salt, pepper, and paprika. One by one, dredge the crabs in the seasoned flour and set aside. 
  2. In a large frying pan, heat the corn oil over medium heat until hot. (The oil is hot when a pinch of flour dropped into it sizzles on contact.) Carefully add the crabs, a few at a time, and dry them for about 1 to 2 minutes on each side, until brown. As they are done, transfer them to paper towels to drain.
  3. In a bowl, stir together the garlic and mayonnaise until combined.
  4. When you are ready to assemble sandwiches, cut the brioche buns in half. Spread 6 of the halves with the garlic mayonnaise. Place a whole crab on each one, and top it with tomato slices, 2 strips of bacon, and a leaf or two of lettuce. Cover with the remaining bun half.

Serves 6

Check Out These Related Posts

Fried Squash Blossoms with Ricotta and Honey

Fried Squash Blossoms with Ricotta and Honey

Squash blossoms signal of the arrival of summer. The bright orange blossoms come from summer squash plants like zucchini and are typically served as a stuffed and fried savory appetizer. In our version, we've made it into a dessert, with its delicate battered and...

read more
Shaved Summer Squash with Quinoa and Feta

Shaved Summer Squash with Quinoa and Feta

Unlike hardy winter squash is harvested while the exterior is still tender, and can be eaten rind, seeds, and all. The first time I saw the multitude of varieties of these colorful squash, I excitedly bought as many as I could, from bright yellow crookneck squash, I...

read more
Mac and Cheese

Mac and Cheese

Mac and cheese need no introduction. It is childhood in a casserole dish. As an adult, you'll find it still hits the spot when you're craving a taste of comfort. IN my version, the penne pasta gives a firm chewy bite, while the delicate panko (Japanese breadcrumbs)...

read more
})();