Entree: United States – Chesapeake Bay – Soft Shell Crab Sandwich (Chesapeake-style fried soft-shell crab served on a sandwich roll)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 25 min

Ingredients

- 4 whole soft-shell crabs, approx. 4–5 oz (115–140 g) each, cleaned and patted dry
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 1 tbsp (15 g) Old Bay seasoning
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 large eggs (approx. 100 g), beaten
- 1/4 cup (60 ml) milk
- 1 cup (240 ml) vegetable oil or peanut oil for shallow frying
- 4 sandwich rolls or Martin's potato rolls, split and lightly toasted
- 4 tbsp (60 ml) mayonnaise
- 1 tsp (5 ml) lemon juice
- 1/2 tsp (2 ml) hot sauce (optional)
- 4 Boston or butter lettuce leaves
- 1 medium tomato, sliced, about 6 oz (170 g)
- Lemon wedges, for serving

Instructions

1. Combine flour, cornmeal, Old Bay, 1 tsp salt, and black pepper in a shallow dish. In a second shallow bowl whisk eggs and milk to make an egg wash.
2. Heat oil in a heavy skillet over medium-high heat to 350°F (175°C) or until a pinch of flour sizzles on contact. Keep oil about 1/4 to 1/2 inch (6–12 mm) deep.
3. Dredge each crab first in the seasoned flour mixture, then dip in the egg wash, and finally return to the flour mixture for a light, even coating. Shake off excess.
4. Fry crabs, two at a time depending on pan size, until golden brown and crisp, about 2–3 minutes per side. Transfer to a rack or paper towel-lined plate and season immediately with a little salt.
5. Meanwhile, mix mayonnaise, lemon juice, and hot sauce to make the sandwich spread.
6. To assemble, spread mayo on both cut sides of toasted rolls, place a lettuce leaf and tomato slice on the bottom half, add a fried soft-shell crab, top with additional mayo if desired, and close the roll. Serve immediately with lemon wedges.