Soft Shell Crab Blt Sandwiches Recipes

GRILLED OR SAUTEED SOFT SHELL CRAB BLT

Grilled or Sauteed Soft Shell Crab BLT image

Provided by Food Network

Time 40m

Yield 1 serving

Number Of Ingredients 16

Ingredients

2 jumbo soft shell crabs, cleaned
Blended olive oil, if grilling
Salt and freshly ground black pepper
Flour, for dredging, if sauteing
1 thick slice brioche, grilled or toasted
1 cup Basil Mayonnaise, recipe follows
6 to 8 arugula leaves, washed and dried
2 to 3 slices beefsteak tomato
3 thin slices pancetta, cooked and kept warm
1 sprig rosemary, for garnish
Shoestring potatoes or potato chips
2 egg yolks
2 teaspoons warm water
1 cup fresh basil leaves
1 1/2 cups blended oil
Pinch salt and freshly ground black pepper

Steps:

If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper. If sauteing, season the crabs with salt and pepper, and dredge lightly in flour. Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm. Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs. Garnish with rosemary, and serve with shoestring potatoes or chips.
Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate.

CRISPY SOFT-SHELL CRAB SANDWICHES RECIPE

Crispy Soft-Shell Crab Sandwiches Recipe image

Our homemade rémoulade sauce takes this classic seafood sandwich to the next level. If you're new to cooking soft-shells, many seafood counters sell pre-cleaned crabs that are ready to cook. (Be sure to use them the same day you buy them.) Or follow the directions below and prep them at home with a pair of kitchen shears.

Provided by Southern Living Test Kitchen

Categories Crab

Time 1h

Yield Serves 6

Number Of Ingredients 16

Ingredients

1/2 cup mayonnaise
2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice (from 1 lemon)
1/2 teaspoon smoked paprika
1/2 teaspoon hot sauce (such as Tabasco)
1 small shallot, finely chopped (about 2 Tbsp.)
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
6 live soft-shell crabs
1/2 cup all-purpose flour
4 tablespoons unsalted butter
4 tablespoons olive oil
1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
6 large potato rolls, split

Steps:

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl; set aside.
Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs; squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills; repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.
Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs; cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.
Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.

SOFT-SHELL CRAB B.L.T. WITH LEMON-PEPPER MAYONNAISE

Soft-shell Crab B.L.T. with Lemon-Pepper Mayonnaise image

Provided by Tyler Florence

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 large egg yolks* (See Disclaimer)
1 teaspoon salt
1 teaspoon dry mustard
1 lemon, juiced
1 cup vegetable oil
2 teaspoons cracked black pepper
1 handful fresh flat-leaf parsley, finely chopped
2 cups buttermilk
1 tablespoon crab boil seasoning
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
Vegetable oil, for frying
2 cups all-purpose flour
4 soft bread rolls, such as brioche or croissants, split and lightly toasted
4 red leaf lettuce leaves
1 vine-ripe tomato, sliced
8 slices hickory-smoked pepper bacon, cooked
1 avocado, halved, pitted, peeled, and sliced

Steps:

To make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, and lemon juice; process together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor and pour the mayonnaise into a small bowl. Mix in the black pepper and parsley, cover, and refrigerate; may be kept for up to 3 days.
To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
To build the sandwich: Spread the lemon pepper mayonnaise on both halves of the toasted bread, add the lettuce, tomato, bacon, and avocado. Lay a fried soft-shell crab on top and close up the sandwich.

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