Crispy Soft Shell Crab Sandwiches Recipes

TEMPURA-FRIED SOFT-SHELL CRAB SANDWICHES WITH TARTAR SAUCE SLAW AND CRISPY OLD BAY CHIPS

Tempura-Fried Soft-Shell Crab Sandwiches with Tartar Sauce Slaw and Crispy Old Bay Chips image

Provided by Bobby Flay

Time 1h15m

Yield 4 sandwiches

Number Of Ingredients 18

Ingredients

1/2 cup finely diced cornichons
1/2 cup mayonnaise
2 tablespoons capers, drained
1 tablespoon Dijon mustard
Pinch sugar
Juice of 1/2 lemon
1/4 Spanish onion, grated
Kosher salt and freshly ground black pepper
1/2 small head white cabbage, shredded
1 bag potato chips, such as Lay's or Kettle
1 tablespoon seafood seasoning, such as Old Bay
Canola oil, for deep-frying
3 cups rice flour
Kosher salt and freshly ground black pepper
Few dashes hot sauce, optional
4 soft-shell crabs, cleaned
4 soft potato buns
2 heirloom tomatoes, sliced

Steps:

For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes.
For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly.
For the soft-shell crabs: Set a rack in a baking sheet. Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer. Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using.
Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper.
Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs.
For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately.

SOFT SHELL CRAB SANDWICH

Soft Shell Crab Sandwich image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Vegetable oil, for frying
3 large eggs
1 cup milk
1 cup beer
2 cups all-purpose flour
4 soft shell crabs, cleaned
4 sandwich buns, toasted
Tartar Sauce, for serving, recipe follows
Sliced tomato, for serving
Lettuce leaves, for serving
8 ounces mayonnaise
2 tablespoons horseradish, drained
1 cup sweet pickles, chopped
Kosher salt and freshly ground black pepper
3/4 cup lemon juice

Steps:

Heat about 3 inches of oil in a saucepan to about 400 degrees F.
In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
Yield: about 3 cups

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