Soft Shell Crab Sandwiches With Spicy Tartar Sauce

Soft shell crab sandwiches with spicy tartar sauce are a delightful and flavorful treat. The combination of crispy, fried soft shell crabs and tangy tartar sauce makes for a satisfying and indulgent meal.

The spicy tartar sauce adds a zesty kick to the sandwich, complementing the delicate flavors of the soft shell crabs. Made with mayonnaise, minced red onion, chopped dill pickle, capers, fresh chives, Old Bay seasoning, lemon juice, and hot pepper sauce, the tartar sauce is a delicious accompaniment to the crabs.

To prepare the soft shell crabs, they are coated in a mixture of flour, cornmeal, salt, and pepper before being pan-fried until crispy and golden brown. The crabs are cooked on both sides until they are crisp and cooked through, ensuring a delightful texture and taste.

The sandwiches are assembled by spreading the spicy tartar sauce on slices of toasted white bread. The bread is topped with a leaf of bibb lettuce and slices of ripe tomato, adding freshness and a burst of flavor to the sandwich. A cooked soft shell crab is placed on each sandwich, and another slice of bread is added on top to complete the sandwich.

The result is a delectable combination of textures and flavors, with the crunchiness of the soft shell crab contrasting with the creaminess of the tartar sauce. Each bite offers a delightful blend of savory, tangy, and spicy notes.

Soft shell crab sandwiches with spicy tartar sauce are a popular choice for seafood enthusiasts, offering a unique and satisfying dining experience. Whether enjoyed for lunch or dinner, these sandwiches are sure to please anyone craving a taste of the sea.

SERVES: 4

INGREDIENTS:

FOR THE TARTAR SAUCE 

• 1/2 cup mayonnaise
• 1 Tbs. minced red onion
• 1 Tbs. finely chopped dill pickle
• 1 Tbs. rinsed and finely chopped capers
• 1 Tbs. thinly sliced fresh chives
• 1 1/2 tsp. Old Bay® Seasoning
• 1 tsp. fresh lemon juice
• 1/4 tsp. hot pepper sauce, such as Tabasco

FOR THE CRABS

• 1/4 cup unbleached all-purpose flour
• 1/4 cup medium-grind yellow cornmeal
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 4 jumbo soft-shell crabs, cleaned (bodies about 5 inches across; 3 to 3 1/2 oz. each after cleaning)
• 2 Tbs. canola or vegetable oil
• 1 Tbs. unsalted butter

TO ASSEMBLE 

• 8 slices white sandwich bread, toasted
• 4 large leaves bibb lettuce
• 4 to 8 slices ripe tomato

INSTRUCTIONS:

1. MAKE THE SAUCE
   • In a small bowl, combine the mayonnaise, onion, pickle, capers, chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.
2. COOK THE CRABS
   • In a wide, shallow bowl, combine the flour, cornmeal, salt, and pepper.
   • Dredge the crabs to coat on both sides (if the top shells are thicker than a piece of paper, pull them off before dredging).
   • Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot.
   • Add the butter to the skillet and swirl the pan to melt it.
   • Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes.
   • Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more.
   • Transfer the crabs to a large paper-towel-lined plate.
3. ASSEMBLE THE SANDWICHES
   • Spread the tartar sauce on the 8 slices of toast.
   • Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato.
   • Put one crab on each sandwich.
   • Top with the remaining toast, sauce side down, and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 600 CALORIES | 34G PROTEIN | 35GCARB | 35G TOTAL FAT | 6GSAT FAT |
  11GMONO FAT | 15G POLY FAT | 115MGCHOL | 1,380MGSODIUM | 2G FIBER

NOTE:

• Soft-shell crabs cook in minutes, are easier to eat than hard-shell crabs, and their sweet, briny flavor and crunchy-soft juicy texture can’t be beat. Soft-shells are usually eaten whole, and they make for a killer sandwich.