When you’ve got an ingredient as rich and flavorful as fresh soft-shell crab, you only need a few techniques to cook it. Broil it? Yep. Fry it? Absolutely. Once you’ve fried the crab, you can add it to a green salad or make a sandwich. Or if you can’t wait to dig in, just squeeze some lemon on it while it’s piping hot…
I decided to make my basic take on a fried soft-shell crab sandwich, using ingredients I had in my kitchen at the time. As with any sandwich, good bread is a must. Definitely pick a sturdy bread that’ll hold up to the crab and tomato. I used a French loaf and it worked perfectly. I made a quick sauce with capers, mayonnaise (sometimes you just have to…), salt, pepper, and a bit of lemon juice. Lastly, I sliced up a juicy, ripe tomato. That’s all! (Note: whenever you serve anything fried, it’s always good to add some acidity to brighten it up. One good reason why fish and chips are always served with malt vinegar!)
- 4 soft-shell crabs, cleaned
- 1 egg
- ½ cup milk
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon Old Bay seasoning
- Oil for frying, use grapeseed, canola, or peanut oil
- 1 lemon, quartered
- Heat oil in a medium-sized, deep saucepan until it reaches 350 degrees F.
- In a shallow baking dish, mix egg and milk together.
- In a large plate, combine flour, salt, pepper and Old Bay seasoning.
- Prepare each crab for frying by coating it in the flour mixture, dipping it in the egg-milk mixture, and coating it again in the flour mixture.
- Add the crab to the saucepan carefully, and cook for 2-3 minutes or until golden. Flip to cook the other side until golden.
- Remove the crab and let cool on a paper towel lined plate.
- Serve immediately with fresh lemon wedges.