Best Grilled Soft Shell Crab Sandwich With Red Slaw And Yellow Tomatoes Recipes

Grilled Soft-Shell Crabs image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 to 8 soft-shell crabs
Lemon Butter Sauce, recipe follows
Sliced tomatoes
Mozzarella cheese
1 pound butter
8 to 10 lemons, juiced
1 tablespoon cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
Salt

Steps:

Clean crabs by removing gills and cutting off the eyes and mouth.
Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.

Soft Shell Crab Sandwiches With Spicy Tartar Sauce (Po Boy) image

Provided by gailanng

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup mayonnaise
1 tablespoon minced red onion
1 tablespoon finely chopped dill pickle
1 tablespoon rinsed and finely chopped capers
1 tablespoon thinly sliced fresh chives or 1 tablespoon green onion
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon fresh lemon juice
1/4 teaspoon hot pepper sauce, such as Tabasco
1/4 cup all-purpose flour
1/4 cup medium-grind yellow cornmeal
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 jumbo soft-shell crabs, cleaned (dont' forget to remove the gills)
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 tablespoon unsalted butter
8 slices French baguettes, toasted (or French Bread slices cut aboute 5-inches long each)
4 large leaves lettuce
4 -8 slices ripe tomatoes

Steps:

Make the Tartar Sauce: In a small bowl, combine the mayonnaise, onion, pickle, capers with spicy tartar sauce chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.
To Cook the Crabs: In a wide, shallow bowl, combine the flour, cornmeal, salt and pepper. Dredge the crabs to coat on both sides.
Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful.
Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.
To Assemble the Sandwiches: Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and serve.

Nutrition Facts : Calories 706.4, Fat 23.2, SaturatedFat 4.6, Cholesterol 31.6, Sodium 1342, Carbohydrate 102.8, Fiber 9, Sugar 8.8, Protein 25.8

Soft Shell Crab Sandwich image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil, for frying
3 large eggs
1 cup milk
1 cup beer
2 cups all-purpose flour
4 soft shell crabs, cleaned
4 sandwich buns, toasted
Tartar Sauce, for serving, recipe follows
Sliced tomato, for serving
Lettuce leaves, for serving
8 ounces mayonnaise
2 tablespoons horseradish, drained
1 cup sweet pickles, chopped
Kosher salt and freshly ground black pepper
3/4 cup lemon juice

Steps:

Heat about 3 inches of oil in a saucepan to about 400 degrees F.
In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
Yield: about 3 cups