Soft Shell Crab Sandwich
The ultimate soft shell crab sandwich keeps it simple and simply perfect in all the right ways. It utilizes just a few top-shelf ingredients — brioche bun, perfectly ripe tomato, soft leaf lettuce, and Japanese mayo (or regular mayo if you insist) — so your gorgeous sautéed crab can take center stage.
Servings: 2
Calories: 372kcal
Ingredients
- ¼ cup (30 grams) flour
- 2 large cleaned soft shell crabs
- 1 tablespoon (15 ml) safflower oil
- 1 tablespoon (14 grams) butter
- 2 brioche hamburger buns
- Kewpie mayonnaise to taste
- 2 center slices from a large beautifully ripe tomato
- 2 leaves soft lettuce
Instructions
- Sprinkle the flour onto a plate and dredge each crab lightly in the flour.
- Heat butter and oil in a heavy 12-inch skillet over medium heat.
- Add the crabs belly up in a single layer. Cook for five minutes on the first side, then flip and cook for three minutes on the other side.
- Lightly toast brioche buns. I like to do this in the toaster oven, but you could do it right in the pan after removing the crabs if you like.
- Spread some Kewpie mayo (or regular mayo if you insist) onto the inside of the top bun. Layer crab, tomato, and lettuce onto bottom bun.
- Close sandwich and serve.
Notes
- Soft shell crabs are like crabs and potato chips all in one. And they're quick and easy to cook at home, promise. They're not a different variety of crab but rather creatures of a moment in time. These crabs have recently molted, and their new shells are still so soft as to be edible. Buy very fresh crabs from a source you trust, and ask the fishmonger to clean them for you. Learn more about them here.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- For a dairy-free version of this recipe, simply omit the butter and double the oil.
- You can use any sandwich roll that you like, but I'm a big fan of brioche hamburger buns for a quick and easy way to level up.
- Regular mayo is fine, but Japanese mayo is better. Kewpie is creamier, tangier, and more umami-fied than American mayo. It’s made with egg yolks instead of whole eggs and has a slightly thinner consistency.
- It only takes about 20 minutes to put this recipe together, so I prefer to make it right before serving. That said, these sandwiches also make great picnic food. Feel free to prep, pack, and picnic.
- If you have leftovers, store them tightly sealed in the fridge for a day or two max.
Nutrition
Calories: 372kcal | Carbohydrates: 39.4g | Protein: 12.4g | Fat: 15.6g | Fiber: 2.4g