softshell crab sandwich
Softshell Crab season is here
Each spring and summer, I look forward to sampling the abundant softshell crab sandwiches of all kinds. But this year I decided to make my own.
softshell crab sandwich
My go to virtual grocery store, FreshDirect recently featured a Lookbook of Softshell Crab Sandwich recipe including potato rolls, chipotle mayonnaise to micro greens. On a whim, I put 4 soft shell crabs into my cart along with all the suggested necessities.
Cleaning softshell crabs
The next day, I tried to modify my order but it was too late. Apprehensively, I started researching what needs to done. It seems one has the option of asking the fishmonger to prepare the crab which involves cutting off its face😰, trim the gills and pull off the apron. I cringed at the thought of the first step. But luckily, mine arrived faceless. The only thing I had to do was trim the gills. Phew!!
Watch this video if you need to do the complete cleaning.
Classic recipe
I went with this classic pan fried in butter soft-shell crab sandwich recipe. Paired it with some tropical mango and salad. This was definitely an adventure and it was great. I hope it turns out great for you as well.
Ingredients
• 4 softshell crabs
• All purpose flour
• salt, pepper
• milk
• 4 tbsp butter
• chipotle mayo
• 4 potato buns
Steps
Clean the crabs per video. Rinse and dry with paper towel.
Wisk together flour, salt and pepper.
Dip crabs in flour, in milk, and in flour again. Shake off excess flour.
Heat 2 tbsp butter in frying pan over medium heat. Place two crabs at a time into pan back side down first. Sautéing for 4 min a side.
Repeat with the second batch of two crabs.
Toast up the potato buns and spread mayo.
Top each bun with a softshell crab with legs stretched out, and dress with a small heap of micro greens.
