The More Swell Soft-Shell

The first time I ate a soft-shell crab was in a diner on the Chesapeake Bay. It was deep-fried and served in a hamburger bun with lettuce and tartar sauce. It was wonderful, but I crave a sandwich with a little more finesse. This version, served open-faced on toasted bread with lettuce, tomato and aioli, is a bit more dressed-up--a sandwich for a summer evening or an elegant lunch.

Remember that a soft-shell crab has no hard shell to crack, so there’s no need to dig out the sweet and tender meat. Just eat the whole thing, no fuss, no muss. Serve these sandwiches with some quickly steamed corn on the cob and fresh fruit.

Plates, place mats, glasses and napkins from Pier 1 Imports.

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Open-Faced Soft-Shell Crab Sandwiches

Active Work and Total Preparation Time: 25 minutes

4 soft-shell crabs

1 egg yolk

1 tablespoon lemon juice

1 teaspoon salt, divided

1 large or 2 small cloves garlic, pressed

1 cup extra-virgin olive oil

1/2 cup flour

1 teaspoon Old Bay seasoning

Pepper

1/4 cup (1/2 stick) butter

4 slices French bread, about 1/2 inch thick

4 leaves red leaf lettuce

1 large tomato, or 2 small

Clean the crabs if the fishmonger didn’t do so. Using scissors, cut off 1/4 inch from below the eyes. Turn the crabs over and lift the apron, the small piece that comes up from the bottom of the shell, and remove. Turn over, and open the top shell from each side and remove the gills. Rinse and pat dry.

Whisk the yolk in a bowl until fluffy. Whisk in the lemon juice, then add 1/2 teaspoon of salt, then whisk in the garlic. Slowly drizzle in the oil. Refrigerate the aioli until ready to use.

Mix the flour, Old Bay seasoning, the remaining 1/2 teaspoon of salt and pepper to taste in a shallow dish. Lightly dredge the crabs in the mixture.

Melt the butter in a skillet over medium-high heat. Add the crabs and cook until they’ve turned pink, about 3 to 4 minutes, then turn and cook another 3 to 4 minutes.

Meanwhile, toast the bread. Place 1 slice on each of 4 plates. Spread lightly with the aioli. Place a lettuce leaf and tomato slice on top of each slice. Place a crab on top of each sandwich, then add 1 tablespoon of aioli to each. Use the remaining aioli for another use, or pass at the table.

4 servings. Each serving: 606 calories; 1,271 mg sodium; 113 mg cholesterol; 42 grams fat; 12 grams saturated fat; 38 grams carbohydrates; 19 grams protein; 2.27 grams fiber.

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

MENU

Open-Faced Soft-Shell Crab Sandwiches

Corn on the Cob

Fresh Fruit

SHOPPING LIST

Bread

Fresh corn

4 soft-shell crabs

Fresh fruit

Lettuce

Tomato

STAPLES

Butter

Egg

Garlic

Flour

Lemon

Old Bay seasoning

Extra-virgin olive oil

COUNTDOWN

25 minutes before: Mix aioli.

20 minutes before: Dredge crabs. Wash lettuce, slice tomato.

15 minutes before: Cook crabs, cook corn.

5 minutes before: Toast bread, assemble sandwiches.