Fried soft-shell blt Recipe
Brioche Toast, Tarragon Aioli, Soft-Shell Crab, Bacon, Lettuce, Tomato
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
Make the Tarragon Aioli
In a small bowl, combine mayonnaise, chopped tarragon, minced garlic, lemon juice, salt, and pepper. Mix until smooth and set aside.
Prepare the Crabs
Rinse the soft-shell crabs under cold water and pat dry. Season with salt and pepper.
Cook the Bacon
In a large skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.
Fry the Crabs
In the same skillet with the bacon fat, carefully place the soft-shell crabs and fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
Toast the Brioche
In the same skillet, toast the brioche slices until golden brown and crispy on both sides.
Assemble the BLT
On one slice of toasted brioche, spread a generous amount of tarragon aioli. Layer with lettuce, tomato slices, crispy bacon, and fried soft-shell crab. Top with another slice of brioche and serve.
