Grilled Soft Shell Crab Sandwiches With Green Chile Aioli Recipes

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SOFTSHELL CRAB SANDWICH WITH TOASTED PAPRIKA AIOLI



Softshell Crab Sandwich with Toasted Paprika Aioli image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 cup prepared mayonnaise
6 cloves roasted garlic
2 teaspoons Spanish paprika, toasted
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
4 softshell crabs, cleaned
2 tablespoons olive oil
2 cups watercress, washed
4 large crusty rolls

Steps:

  • Place the mayonnaise, garlic, toasted paprika, cayenne and lemon juice in a blender and blend until smooth. Preheat grill. Brush the crabs with the olive oil and season with salt and pepper to taste. Grill. Place 1 crab on each roll, spread with aioli and top with watercress.

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

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

OPEN-FACED CRAB SANDWICH



Open-Faced Crab Sandwich image

One weekend in Waccabuc, I was looking for something to snack on. I smeared some garlic aïoli on grilled slices of bread and topped it with some crab. It hit the spot, so I decided to turn it into a complete sandwich with a little chile and herbs. This is a great use of fennel fronds, which usually end up in the trash. Dill works just as well, too.

Yield Serves 4

Number Of Ingredients 9

8 ounces picked peekytoe or lump crabmeat, picked over for bits of shell
3/4 teaspoon finely chopped fresh long green (finger) chile
1/2 teaspoon finely chopped fresh fennel fronds or dill leaves
2 tablespoons extra-virgin olive oil, plus more for the bread
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large (3/4-inch-thick) slices artisan bread
Garlic Aïoli (page 245)
Lemon wedges, for serving

Steps:

  • Preheat the broiler or grill to high.
  • Gently stir together the crab, chile, fennel fronds, oil, salt, and pepper in a medium bowl.
  • Drizzle olive oil all over the bread. Broil or grill until browned and crisp, turning to cook evenly.
  • Spread 2 tablespoons aïoli on each slice of bread and top with the crab mixture. Carefully cut each sandwich in half and serve with lemon wedges.

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