📝 About This Recipe
Capture the essence of the coast with these golden, butter-fried soft shell crabs nestled in pillowy brioche buns. This dish celebrates the fleeting season of the blue crab, offering a delightful contrast between the crunchy, seasoned exterior and the sweet, tender meat within. Topped with a zesty, house-made remoulade and a bright vinegar slaw, these sliders are the ultimate gourmet seafood snack for your next gathering.
🥗 Ingredients
The Crabs
- 8 pieces Prime Soft Shell Crabs (cleaned, patted very dry)
- 1 cup Buttermilk (for soaking)
- 2 tablespoons Old Bay Seasoning (divided use)
The Breading
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (adds extra crunch)
- 1 teaspoon Smoked Paprika
- 1/2 cup Vegetable Oil (for shallow frying)
- 2 tablespoons Unsalted Butter (for flavor during frying)
Spicy Remoulade
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (drained and minced)
- 1 teaspoon Hot Sauce (Louisiana style)
- 1 teaspoon Lemon Juice (freshly squeezed)
Assembly
- 8 pieces Brioche Slider Buns (split and toasted)
- 1 cup Shredded Iceberg Lettuce
- 8-16 pieces Pickle Slices (bread and butter or dill)
👨🍳 Instructions
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1
Begin by whisking together the mayonnaise, Dijon mustard, minced capers, hot sauce, lemon juice, and 1 teaspoon of Old Bay in a small bowl. Cover and refrigerate for at least 20 minutes to let the flavors meld.
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2
Ensure your soft shell crabs are properly cleaned (eyes, mouth, gills, and apron removed). Pat them extremely dry with paper towels; moisture is the enemy of a crispy crust.
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3
In a shallow dish, combine the buttermilk with 1 teaspoon of Old Bay. Submerge the crabs in the buttermilk and let them soak for 10-15 minutes while you prepare the dredging station.
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4
In another shallow bowl or pie tin, whisk together the flour, cornmeal, smoked paprika, and the remaining Old Bay seasoning.
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5
Lift a crab from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing gently so the coating adheres to all the nooks and crannies of the legs.
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6
Place the coated crabs on a wire rack for 5 minutes before frying. This 'sets' the breading and prevents it from falling off in the pan.
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7
In a large heavy-bottomed skillet (cast iron is best), heat the vegetable oil and butter over medium-high heat until the butter stops foaming and a pinch of flour sizzles instantly.
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8
Carefully place 3-4 crabs in the skillet, top-side down. Be careful, as soft shells tend to 'pop' or splatter as steam escapes.
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9
Fry for 3-4 minutes per side until the shell turns a vibrant red and the crust is a deep golden brown and crispy.
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10
Transfer the fried crabs to a plate lined with paper towels to drain. Immediately season with a tiny pinch of salt while hot.
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11
Lightly butter the cut sides of your brioche buns and toast them in a clean pan until golden and fragrant.
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12
To assemble, spread a generous spoonful of remoulade on the bottom bun. Layer with shredded lettuce and two pickle slices.
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13
Place one crispy crab on each bun (tuck the legs in if they are too wide), add another dot of remoulade on the top bun, and close the slider.
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14
Secure with a bamboo skewer if needed and serve immediately while the crab is piping hot and the bun is soft.
💡 Chef's Tips
Always pat the crabs dry before the buttermilk soak to ensure the coating doesn't become gummy. If the crabs are large, you can snip them in half vertically after frying to fit the slider buns better. Watch out for 'popping'—use a splatter screen if you have one to keep your stovetop clean and your skin safe. For a gluten-free version, swap the flour for a 1-to-1 GF blend and use GF buns or lettuce wraps. Don't skip the cornmeal; it provides the structural integrity needed to keep the slider crunchy against the sauce.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold Pilsner or a dry Sparkling Rosé to cut through the richness. Serve alongside a vinegary cucumber salad to provide a refreshing acidic contrast. A side of sweet potato fries with extra remoulade for dipping makes this a complete meal. Offer lemon wedges on the side for guests who want an extra hit of citrus brightness. These are excellent served as a 'surf and turf' duo alongside mini wagyu beef sliders.