Soft Shell Crab Sandwiches With Red Pepper Mayonnaise Recipes

CRISPY SOFT-SHELL CRAB SANDWICHES RECIPE

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 SANDWICH

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

SOFT-SHELL CRAB BLTS

Steps:

• Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce and Worcestershire sauce in a small bowl. Refrigerate until ready to use.
• Cook the bacon in a large skillet over medium-high heat, turning, until browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and break the slices in half.
• Whisk the flour and 1 tablespoon Old Bay in a shallow bowl. Season the crabs with salt and pepper, then dip the crabs in the seasoned flour to coat on both sides.
• Melt the butter in a large skillet over medium-high heat until foamy. Immediately add the crabs and cook, turning, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate and sprinkle with more Old Bay.
• Assemble the sandwiches: Spread some of the mayonnaise mixture on 4 slices of toast. Top each with lettuce, tomato, some bacon and a crab. Spread the remaining mayonnaise mixture on the 4 other slices of toast and place on top of the sandwiches. Gently press down on each sandwich and cut in half. Serve with pickles.

SOFT-SHELL CRAB SANDWICHES WITH RED-PEPPER MAYONNAISE

Steps:

• To make the mayonnaise, puree the peppers in a blender until smooth. Scrape into a small saucepan and cook over medium-low heat until reduced by half, about 10 minutes. Let cool. Stir in the mayonnaise, cayenne and salt. Refrigerate at least 1 hour.
• To make the crabs, combine the flour, salt and pepper in a shallow dish. Coat the crabs in the flour mixture. Heat the butter in a large nonstick skillet over medium heat. Add the crabs and saute until cooked through, about 4 minutes per side.
• Spread 4 slices of bread with 2 tablespoons of mayonnaise each. Top with a crab, shredded lettuce and bread. Serve immediately.

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

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.

CAJUN SOFT SHELL CRAB SANDWICH WITH YELLOW PEPPER AND CAP

Steps:

• Note Onion should be 1/4 inch thick. Crabs should weigh 5 to 6 ounces each.
• Preheat broiler. Blacken the green peppers by cutting in half, remove seeds and membranes, place on baking sheet and under broiler. After you have blackened place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel.
• Process in a food processor bell pepper, mayonnaise, basil, capers, salt, and garlic until smooth.
• Over med high heat the oil. Sprinkle crabs with Cajun seasoning. Dredge crabs in cornmeal. Add crabs to pan; cook 3 minutes on each side, gently pressing body and legs against pan.
• Spread 1 tablespoon sauce evenly over each slice of bread. Arrange 1 crab over each bottom half of bread. Top each crab with 1 lettuce leaf and 1 red onion slice. Cover with top halves of bread.

SOFT-SHELL CRAB BLT SANDWICHES

Steps:

• Mix the mayonnaise, chives, and tarragon in a small bowl; cover and refrigerate until ready to use.
• Cook the bacon in a large skillet over medium heat until browned and crisp, about 8 minutes.
• Transfer to paper towels to drain.
• Cut each strip in half to make 12 pieces total.
• Pour out and reserve the bacon fat; wipe the skillet clean with paper towels.
• Line a baking sheet with wax paper.
• Whisk the eggs in a shallow dish.
• Mix the flour, cornstarch, salt, and pepper in a second dish.
• Dip each crab in the eggs, then in the flour to coat completely.
• Transfer to the baking sheet and refrigerate for 15-30 minutes to set the crust.
• Heat the oil and reserved bacon fat in a large skillet over med-high heat until the oil shimmers.
• Carefully add the crabs to the skillet (the crabs could splatter, so be careful).
• Cook until the undersides are golden brown, about 3 minutes.
• Using a thin slotted metal spatula, turn the crabs and cook to brown the other sides, about 3 minutes.
• Using the spatula, transfer the crabs to paper towels to drain briefly.
• Spread the buns with the herb mayonnaise.
• Top each bottom bun half with a crab, 3 bacon slices, 2 tomato slices, and a lettuce leaf, then the top bun half.
• Cut each sandwich in half and serve immediately.