📝 About This Recipe
A true crown jewel of Mid-Atlantic coastal cuisine, this sandwich celebrates the fleeting season of the blue crab's molting phase. We lightly dredge these succulent crustaceans in a seasoned flour and cornmeal crust before pan-frying them to a perfect, golden crunch. Served on a toasted brioche bun with a tangy, spiced remoulade, every bite offers a sophisticated balance of sweet maritime flavor and satisfying texture.
🥗 Ingredients
The Crabs
- 4 pieces Prime Soft-Shell Crabs (cleaned, patted dry)
- 1 cup Buttermilk (for soaking)
- 1 tablespoon Hot Sauce (vinegar-based, like Crystal or Tabasco)
The Dredge
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine grind)
- 2 tablespoons Old Bay Seasoning (plus extra for dusting)
- 1 teaspoon Smoked Paprika
- 1/2 cup Peanut or Vegetable Oil (for shallow frying)
Old Bay Remoulade
- 3/4 cup Mayonnaise (high quality)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (drained and chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Dill (minced)
Assembly
- 4 pieces Brioche Buns (split and buttered)
- 4 leaves Bibb Lettuce
- 1 Beefsteak Tomato (sliced thick)
- 12 slices Bread and Butter Pickles
👨🍳 Instructions
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1
In a shallow dish, whisk together the buttermilk and hot sauce. Place the cleaned crabs in the mixture, ensuring they are fully submerged, and let soak for 15-20 minutes while you prepare the other components.
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2
Prepare the remoulade by combining mayonnaise, Dijon mustard, chopped capers, lemon juice, minced dill, and a pinch of Old Bay in a small bowl. Whisk until smooth, cover, and refrigerate to allow flavors to meld.
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3
In a separate wide, shallow bowl, whisk together the flour, cornmeal, 2 tablespoons of Old Bay, and smoked paprika until well combined.
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4
Heat the oil in a large cast-iron skillet over medium-high heat until it reaches 360°F (182°C) or until a pinch of flour sizzles immediately upon contact.
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5
Remove one crab from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing gently so the coating adheres to the legs and crevices.
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6
Carefully place the crabs into the hot oil, top-side down. Do not overcrowd the pan; fry in batches if necessary.
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7
Fry for 3-4 minutes per side. Be careful, as soft-shell crabs contain water pockets that can 'pop' and splatter oil. Use a splatter screen if available.
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8
Once the crabs are deep reddish-brown and the coating is crispy gold, transfer them to a wire rack set over a baking sheet. Immediately sprinkle with a tiny extra pinch of Old Bay.
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9
While the crabs rest for a minute, toast the buttered brioche buns in a clean pan or under the broiler until the edges are golden brown.
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10
Spread a generous tablespoon of the remoulade on both the top and bottom of each toasted bun.
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11
Layer the bottom bun with a leaf of lettuce and a thick slice of tomato. Season the tomato lightly with salt and pepper.
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12
Place a crispy crab on top of the tomato, add three pickle slices, and crown with the top bun. Serve immediately while the crab is piping hot.
💡 Chef's Tips
Always pat the crabs dry before the buttermilk soak to ensure the coating doesn't slide off. If you are cleaning the crabs yourself, remember to snip off the face, remove the gills (lungs), and the apron (the flap on the bottom). Use a cast-iron skillet for the most even heat distribution and the crunchiest exterior. Don't skip the cornmeal; it provides the structural integrity the delicate crab needs to stand up to the bun. If you want extra heat, add a teaspoon of cayenne pepper to the flour dredge.
🍽️ Serving Suggestions
Serve with a side of vinegar-based coleslaw to cut through the richness of the fried crab. A cold Maryland-style pilsner or a crisp Sauvignon Blanc pairs beautifully with the sweet crab meat. Hand-cut Old Bay fries or 'Zapp's' potato chips add a perfect Mid-Atlantic crunch. A charred lemon wedge on the side allows guests to add a final bright pop of acidity.