Soft-Shell Crab Sandwich on Brioche

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Shellfish · pescatarian

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Ingredients

• 2 cleaned soft-shell crabs
• 1/4 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1/2 cup buttermilk
• 2 brioche buns
• 1 tbsp butter
• 1/4 cup mayonnaise
• 1 lemon
• 1 tsp Old Bay seasoning
• 1/4 tsp cayenne pepper
• 2 leaves butter lettuce
• 1 beefsteak tomato
• 1/4 cup neutral frying oil

Method (tap to check — screen stays awake)

1. Ask the fishmonger to clean the crabs; if they arrive whole, snip off the face behind the eyes, lift each side of the top shell and pull out the feathery gills, then remove the apron underneath.
2. Soak the crabs in the buttermilk for 10 minutes while you stir the mayonnaise with the zest and juice of half the lemon.
3. Mix the flour, cornmeal, Old Bay and cayenne in a shallow dish.
4. Pour the oil into a large skillet to a depth of about 1/4 inch and bring it to 350°F over medium-high heat.
5. Lift each crab from the buttermilk, let it drip, press it firmly into the flour mixture on both sides and shake off the excess.
6. Fry top-shell down for 3 minutes, then turn with tongs and fry 3 minutes more, until the shell is deep golden and crisp and the body feels firm — stand back, as the crabs spit.
7. Drain on a rack and salt lightly while hot.
8. Toast the buns in the butter, spread both cut sides with lemon mayonnaise and build with lettuce, tomato and a crab, legs hanging out over the edges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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