Best Soft Shell Crab Sandwiches With Singapore Slaw Recipes

Crispy Soft-Shell Crab Sandwiches Recipe image

Provided by Southern Living Test Kitchen

Categories Crab

Time 1h

Yield Serves 6

Number Of Ingredients 16

1/2 cup mayonnaise
2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice (from 1 lemon)
1/2 teaspoon smoked paprika
1/2 teaspoon hot sauce (such as Tabasco)
1 small shallot, finely chopped (about 2 Tbsp.)
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
6 live soft-shell crabs
1/2 cup all-purpose flour
4 tablespoons unsalted butter
4 tablespoons olive oil
1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
6 large potato rolls, split

Steps:

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl; set aside.
Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs; squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills; repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.
Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs; cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.
Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.

Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes image

Provided by Bobby Flay

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup ketchup
2 tablespoons red wine vinegar
1 teaspoon celery salt
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne
1/2 small head white cabbage, finely chopped
4 large or 8 small soft shell crabs, cleaned
1/4 cup canola oil
Kosher salt and freshly ground black pepper
4 soft buns, buttered if desired, and grilled
2 yellow tomatoes, cut into 1/4-inch-thick slices

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.

Three-Tone Power Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon stone-ground mustard
1 tablespoon Sriracha
2 teaspoons sugar
1 teaspoon celery seed
Salt and freshly cracked black pepper
8 ounces green cabbage, finely shredded
8 ounces red cabbage, finely shredded
1 large carrot, peeled and grated

Steps:

Whisk together the mayonnaise, apple cider vinegar, mustard, Sriracha, sugar and celery seed. Season with salt and pepper.
In a large bowl, combine the green cabbage, red cabbage and carrots. Pour over the dressing and mix together. Let stand for 30 minutes before serving. Season with salt and pepper if needed.

Tempura-Fried Soft-Shell Crab Sandwiches with Tartar Sauce Slaw and Crispy Old Bay Chips image

Provided by Bobby Flay

Categories main-dish

Time 1h15m

Yield 4 sandwiches

Number Of Ingredients 18

1/2 cup finely diced cornichons
1/2 cup mayonnaise
2 tablespoons capers, drained
1 tablespoon Dijon mustard
Pinch sugar
Juice of 1/2 lemon
1/4 Spanish onion, grated
Kosher salt and freshly ground black pepper
1/2 small head white cabbage, shredded
1 bag potato chips, such as Lay's or Kettle
1 tablespoon seafood seasoning, such as Old Bay
Canola oil, for deep-frying
3 cups rice flour
Kosher salt and freshly ground black pepper
Few dashes hot sauce, optional
4 soft-shell crabs, cleaned
4 soft potato buns
2 heirloom tomatoes, sliced

Steps:

For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes.
For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly.
For the soft-shell crabs: Set a rack in a baking sheet. Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer. Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using.
Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper.
Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs.
For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately.