SOFT SHELL CRAB SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
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
GRILLED SOFT SHELL CRAB SANDWICH WITH RED SLAW AND YELLOW TOMATOES
Steps:
- For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl. Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving.
- For the crabs: Heat a charcoal or gas grill to high heat direct grilling. Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size.
- For assembly: Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes. Serve immediately.
SOFT-SHELL CRAB CLUB SANDWICH
Provided by Food Network
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Season the crabs with salt and pepper, and sprinkle both sides with the chili powder. Preheat a pan with the oil until nearly smoking. Add the crabs, belly-side down. Cook for 5 minutes before turning. Lower the heat and cook for another 5 minutes on the second side. Remove from the pan and pat dry with paper towels to remove any excess oil.
- Build your sandwich with lettuce, tomato, sprouts, and avocado, topped off with the crab and chili mayonnaise.
SOFT CRAB SANDWICH
Steps:
- Mix 1/2 package cornbread with just enough milk for the mix to stick and dredge softshell crabs in the wet corn mixture, then dredge in the reserved dry cornmeal. Place butter, cognac and lemon juice in a large skillet with medium heat. Heat mixture until butter is clarified and just begins to bubble. Add salt and pepper. When butter mixture is ready add the softshell crab and fry on each side until golden. Serve alone or as a sandwich.
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