Softshell Crab Sandwich
4 soft shell crabs
2 eggs
1/2 cup of flour
1/2 cup of corn meal
1/4 cup of olive Oil
Salt & Pepper
Oldbay Seasoning
4 hard rolls
Lettuce
Tomato
Wasabi powder
1/4 cup of mayo
Cleaning the soft shell crab: Take a pair of sharp scissors and snip 1/8 inch off the front part of the crab (the eyes and mouth). Lift up the soft shell on the main body. Under each side you will find a set of gills - just snip them out. Once the gills are removed, turn the crab over. At the bottom, you will see a flap. Pull that flap up and remove it. Your crab is now ready to be rinsed off and paper towel dried.
The Flour: Mix the flour with salt, pepper and Oldbay spice (to your liking). Mix with a fork. Coat each crab.
Eggs: Beat the 2 eggs. Dip each flour-coated crab.
Corn Meal: Coat each egg-dipped crab with the corn meal.
Sautee: In a skillet, bring the olive oil up to heat. Sautee each crab for about 2 minutes on each side until golden brown.
Place sautéed crabs onto a hard roll lined with lettuce and tomato. Drizzle with wasabi mayo (Mix mayo and 1 teaspoon of wasabi paste until well blended).
Makes 4 sandwiches.
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2 eggs
1/2 cup of flour
1/2 cup of corn meal
1/4 cup of olive Oil
Salt & Pepper
Oldbay Seasoning
4 hard rolls
Lettuce
Tomato
Wasabi powder
1/4 cup of mayo
Cleaning the soft shell crab: Take a pair of sharp scissors and snip 1/8 inch off the front part of the crab (the eyes and mouth). Lift up the soft shell on the main body. Under each side you will find a set of gills - just snip them out. Once the gills are removed, turn the crab over. At the bottom, you will see a flap. Pull that flap up and remove it. Your crab is now ready to be rinsed off and paper towel dried.
The Flour: Mix the flour with salt, pepper and Oldbay spice (to your liking). Mix with a fork. Coat each crab.
Eggs: Beat the 2 eggs. Dip each flour-coated crab.
Corn Meal: Coat each egg-dipped crab with the corn meal.
Sautee: In a skillet, bring the olive oil up to heat. Sautee each crab for about 2 minutes on each side until golden brown.
Place sautéed crabs onto a hard roll lined with lettuce and tomato. Drizzle with wasabi mayo (Mix mayo and 1 teaspoon of wasabi paste until well blended).
Makes 4 sandwiches.
- see how to make it -
- where to get these ingredients -
- download this recipe -
Recipe of the Month
Truffle Stuffed Red Snapper
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
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Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
