Softshell Sandwich Recipe

Prepare crab and produce

Pat the cleaned soft-shell crabs dry with paper towels. Season both sides lightly with 1/4 tsp salt and 1/8 tsp black pepper. Slice the tomato into 1/4-inch rounds. Halve the lemon and set half aside for squeezing at service. Separate and rinse lettuce leaves; dry thoroughly.

Warm the buns: keep rolls ready to toast and have butter softened.

In a small bowl combine mayonnaise, Dijon mustard, hot sauce, chopped capers, chopped pickles, lemon juice, smoked paprika, minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and adjust seasoning to taste. Cover and refrigerate until assembly.

Set up a three-part breading station: In one shallow bowl lightly beat the egg with the milk. In a second bowl combine flour, cornstarch, cornmeal (if using), 3/4 tsp salt, 1/4 tsp black pepper and cayenne; whisk to combine. Pat each crab again to remove excess moisture.

Dredge each crab first in the dry flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press back into the flour mixture for an even coat. Place breaded crabs on a wire rack while you heat the oil.

In a heavy skillet (cast iron preferred) pour oil to reach about 1/4 inch depth and heat over medium-high until it registers 350°F (175°C) or a small pinch of flour sizzles on contact. Reduce heat to maintain 325–350°F while frying.

Fry the breaded crabs, two at a time if your pan fits, for 2.5–3.5 minutes per side until golden brown and crisp. Use tongs to carefully flip once. Internal time may vary; cooked crab should be opaque and the shell crisp. Transfer to a paper-towel-lined plate or wire rack and immediately season lightly with a pinch of salt.

Toast the buns: spread softened butter on cut sides of the rolls and toast, butter-side down, in a dry skillet over medium heat until golden and slightly crisp, about 1–2 minutes.

Spread about 1 to 1 1/2 tablespoons of the remoulade on the bottom half of each bun. Place a lettuce leaf, then 1–2 tomato slices, then a fried soft-shell crab on top. Spoon 1 tablespoon pickled red onion (if using) over the crab, sprinkle with chopped parsley or chives, and squeeze a little lemon juice over the crab. Top with the bun crown that has a light swipe of remoulade if desired.

Serve immediately while the crab is hot and crisp with extra lemon wedges and remaining remoulade on the side.