Soft Shell Crab Sandwich
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 15 minutes
COURSE: Entrée
"Available from mid-spring through early fall on the East Coast, soft-shell crabs are truly a treat for the senses — every succulent bite offers a gentle wave of ocean flavors and an impressive, whole-crab presentation. The key to this recipe? Don’t overcook the crab; it should be plump and tender."
—Joe Gurrera
Citarella's Owner & Original Fishmonger, author of JOE KNOWS FISH
Ingredients
- 4 soft-shell crabs cleaned
- ¼ cup all-purpose flour
- ¼ cup extra-virgin olive oil
- Salt to taste
- Pepper to taste
- 2 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp dry white wine
- 4 crusty Italian rolls
- 1 large beefsteak tomato sliced
Instructions
- Dredge the crabs with all-purpose flour.
- Heat the olive oil in a sauté pan over medium-high heat, add the crabs, and cook for 2 minutes.
- Turn and cook 2 minutes more or until golden.
- Season with salt and pepper. Keep warm.
- Meanwhile, combine the mayonnaise, mustard, wine, and some pepper in a bowl.
- Assemble the sandwich: split the rolls lengthwise, spread with mustard sauce, and top with crab.
- Garnish with tomato slices and serve.
SHOP THIS RECIPE
VIDEO RECIPE: HOW TO COOK A SOFT SHELL CRAB
Did you know that Citarella owner, Joe Gurrera loves soft shell crabs? This seasonally available crustacean can be found on many restaurant menus from Spring to late Summer. Joe shares how easy they are to prepare at home in this video. Lightly dredge in flour and sauté in a hot pan with just a bit of oil, the end result is a perfectly crispy crab you can eat whole.
