Some people are a little hesitant to try soft-shell crab because you can eat the whole thing (minus the lungs and eyes of course), but our Seafood Merchant, Michael Kanter, knows a thing or two about yummy crustaceans and the soft-shell crab is one of his favorites. And although they can be enjoyed in a variety of ways, Mike thinks the best way to enjoy them is in a sandwich with a little spicy mayo.
What You’ll Need:
(Makes 2 servings)
2 soft-shell crabs
1 cup corn meal or all-purpose flour
1/2 cup of milk
1 beefsteak tomato, sliced
4 leaves iceberg, red leaf or romaine lettuce
2 brioche buns
For the Sriracha Meyer Lemon Mayonnaise:
2 tablespoons mayonnaise
1 teaspoon sriracha sauce (more or less to your taste)
½ teaspoon juice of a meyer lemon
What to Do:
Soak cleaned soft-shell crabs in milk for 10 minutes.
Clean root end of ramps and any loose skin from root.
Blanch in boiling salted water for 1 minute.
Mix all mayonnaise ingredients together and adjust spiciness to your liking.
Remove crabs from milk and dry on a paper towel. Season well with salt and pepper.
Dust with corn meal or flour, shaking off excess.
Heat oil in a pan under medium high heat.
Place crabs in pan one at a time, top shell-side down. Be careful of splattering oil. Sauté, mildly shaking the pan occasionally for 2 minutes. Turn over the crabs and sauté for an additional 2 minutes.
Remove from pan and place on a paper towel.
Place 2 lettuce leaves and a slice of tomato on the bottom half of the roll and top with the crab. Top crab with 2 ramps. Spread mayonnaise on the top of the roll and place on top of the crab.