Soft-Shell Crab Sandwiches With Spicy Tartar Sauce

Soft-shell crabs cook in minutes and are easier to eat than hardshell crabs. Their sweet, briny flavor and crunchy soft, juicy texture can’t be beat.

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
• 11/2 tsp. Old Bay Seasoning
• 1 tsp. freshly squeezed lemon juice
• 1/4 tsp. hot sauce, such as Tabasco

FOR THE CRABS

• 1/4 cup unbleached all-purpose flour
• 1/4 cup medium-grind yellow cornmeal
• Kosher salt and 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:

MAKE THE SAUCE

1. 1. In a small bowl, combine the mayonnaise, onion, pickle, capers, chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.

COOK THE CRABS

1. 1. In a wide, shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt, and 1/4 tsp. 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).
   2. 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. The crabs may pop and splatter, so be careful. 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 another 3 minutes. Transfer the crabs to a large paper-towel-lined plate.

ASSEMBLE THE SANDWICHES

1. 1. Spread the tartar sauce on each slice of toast.
   2. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato.
   3. Put 1 crab on each sandwich, top with the remaining toast, sauce side down, and serve.

PER SERVING:

600 CALORIES | 34g PROTEIN | 35gCARB | 35g TOTAL FAT | 6gSAT FAT |
11g MONO FAT | 15g POLY FAT | 115mgCHOL | 1,380mgSODIUM | 2g FIBER