Soft Shell Crab Sandwich Recipe + Contest Winner

One of the reasons why I love soft shell crab so much is its versatility.  I’m like Bubba from Forest Gump when I describe all the ways I’ve enjoyed soft shell crab –old bay style soft shell crab, tempura soft shell crab, maki sushi roll, soft shell crab salad, deep fried, coconut and lime, Pu Nim Tod Kra Tium Pik Thai, cornmeal crusted, panko crusted, pretzel crusted, soft shell crab sandwich, and the list goes on.

This versatility could help explain the wide variety of submissions for September’s Beer Versus Wine challenge – soft shell crab.  Suggestions ranged from a Gruner Veltliner nominated by Grapeful to an IPA nominated by A Famished Foodie.  Some stepped outside the “guidelines” of beer and wine with a suggestion of sake from Asueba and a Spanish sidra (cider) from yours truly.

Alas, we must raise a glass of Spanish Albariño to Talk-A-Vino for the winning suggestion!  Congratulations!  We look forward to your pairing suggestions for October’s Beer Versus Wine Challenge. (P.S. – I’ve already been given hints and it’s mouthwatering!)

Soft Shell Crab Sandwich with Rémoulade Slaw

Soft Shell Crab Sandwich Recipe

Of the many forms of soft-shell crab, my favorite is fried, served between two brioche rolls, and topped with a rémoulade slaw. Below is my favorite soft shell crab sandwich recipe straight from the Gourmand’s kitchen!

A little warning before you prepare this dish at home – you are cooking the whole dang crab, shell and all.  If you buy the crabs from your local grocer, chances are they have already been cleaned.  If not, here’s a quick video on how to clean soft shell crabs.  These little guys will stink.  Please don’t worry.  Once you cook and garnish them, you’ll receive the flavor punch that you were expecting.

One last note.  First make the slaw as it requires an hour of refrigeration for the flavors to properly meld.

Soft Shell Crabs

The Ingredients

• 4 soft shell crabs
• 2 eggs
• 1 cup milk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Canola Oil
• 4 brioche sandwich rolls

The Cooking

• Rinse and pat dry the crabs
• Create your dredging stations
  • Whisk the eggs and milk in a shallow bowl
  • Whisk the cornmeal, flour, paprika, and salt in a second shallow bowl
• Heat oil in a heavy bottomed frying pan over medium high heat. When you think the oil is hot enough, drop in a pinch of the cornmeal mixture.  If it sizzles, it’s ready.
• Dredge the crabs in the egg mixture shaking off any excess and then dredge in the cornmeal mixture once again shaking off any excess.
• Fry until golden brown, about three minutes per side. Lower heat if browning too quickly.  Remove from oil and place on several layers of paper towels.
• Place the crabs on the buns and top with remoulade slaw (recipe below

Rémoulade Slaw

The Ingredients

• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 1/2 tbsp prepared horseradish
• 1 tbsp chopped parsley
• 2 tsp fresh lemon juice
• ¼ tsp sweet paprika
• ½ shallot, minced
• 1/2 tbsp Tabasco
• Kosher salt and freshly ground black pepper, to taste
• ¼ head red cabbage

The Cooking

• Combine the mayonnaise, mustard, horseradish, parsley, lemon juice, paprika, shallot, and Tabasco in bowl. Season with salt and pepper before whisking.
• Core and shred a ¼ head of red cabbage.
• Place cabbage into a medium bowl and toss with half the rémoulade (reserve the other half for extra condiment on the sandwich)
• Cover slaw and refrigerate for 1 hour

Be sure to enjoy your soft shell crab sandwich recipe with a bottle of Spanish Albariño!