Soft-Shell Crab Sandwich

Makes 5 sandwiches

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 2 cups peanut oil, or as needed
  • 5 jumbo soft-shelled crabs, cleaned
  • 1 cup milk
  • 5 soft sandwich rolls, split
  • 1 cup Rémoulade Sauce
  • 10 lettuce leaves, shredded
  • 2 lemon, cut into wedges

Directions

  1. In a bowl, combine the flour, Old Bay, mustard, salt, and cayenne.
  2. Heat 1 inch peanut oil in a heavy bottom saucepot to 375°F.
  3. For each sandwich, dip a crab into the milk and dredge it in the seasoned flour. Pan fry the crab in the hot peanut oil until golden on both sides, 4 to 5 minutes total cooking time. Drain on absorbent paper towels.
  4. Toast a roll and spread with 1 to 2 tablespoons rémoulade sauce. Layer it with lettuce. Top with the crab and close the sandwich with the top of the bun. Serve immediately with lemon wedges.

CIA FOODIES


Soft-Shelled Crab Sandwich

Soft-Shell Crab Sandwich
Makes 5 sandwiches

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 2 cups peanut oil, or as needed
  • 5 jumbo soft-shelled crabs, cleaned
  • 1 cup milk
  • 5 soft sandwich rolls, split
  • 1 cup Rémoulade Sauce
  • 10 lettuce leaves, shredded
  • 2 lemon, cut into wedges

Directions

  1. In a bowl, combine the flour, Old Bay, mustard, salt, and cayenne.
  2. Heat 1 inch peanut oil in a heavy bottom saucepot to 375°F.
  3. For each sandwich, dip a crab into the milk and dredge it in the seasoned flour. Pan fry the crab in the hot peanut oil until golden on both sides, 4 to 5 minutes total cooking time. Drain on absorbent paper towels.
  4. Toast a roll and spread with 1 to 2 tablespoons rémoulade sauce. Layer it with lettuce. Top with the crab and close the sandwich with the top of the bun. Serve immediately with lemon wedges.

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