Now that it’s slightly warmer, soft-shell crabs are in season (YAY!) Now, if you’re unfamiliar, soft-shell crab isn’t a specific type of crab but an actual stage of a crab’s life if that even makes sense. It’s the time after the crab sheds it’s old shell to reveal a softer one that’s yet to be hardened. Luckily for me (and sadly for the crab), this means that I can pretty much nosh on the whole thing. Scroll down for my fave recipe that I used last night to prepare dinner!
Oh, look, it’s me, channeling the psychotic Chef Louis from the Les Poissons bit.
“Zut alors! What is this? I have missed one!“
Soft-Shell Crab Sandwiches
4 soft-shell crabs, cleaned / 4 onion brioche rolls / a quarter cup of olive oil for sauteeing / half a cup flour for dredging / mayo / salt & pepper / lettuce & tomato
Put oil in skillet over medium high heat. Dredge the crabs in flour & shake off excess. Sautee crabs in the olive oil over medium-high heat, about 3 minutes per side or until golden brown. Transfer to a paper towel-lined plate once done. Toast the brioche rolls. Layer from the bottom bun: mayo, crab, tomato, lettuce, & top bun.