- (1) crab
- bread crumbs
- chopped parsley
- (1) egg
- flour
- salt and pepper
- (1) roll or croissant
- mayo or tartar sauce
First you need to clean your crab. Turn the crab over on its back and remove its ass flap (for lack of a better term
) Turn it right side up and lift the two points up and pull the lungs out. Then take a sharp knife and cut the mouth and eye area off.
Dredge the crab in seasoned flour and then submerge it in your egg that you have beaten and also seasoned with salt and pepper. Add your parsley to the breadcrumbs. Then lift the crab out of the egg and coat the crab with the breadcrumbs.
In a skillet add enough vegetable or canola oil to submerge the crab 1/4 of the way. On medium high heat always start out cooking your crabs bottoms down. It has the nicest presentation. Should take 3-4 minutes to get the bottoms brown then flip over and cook for another 3-4 minutes.
I like mine on a nice soft round roll (kaiser for the southern folk) or a fresh croissant with just a little mayo or tartar sauce. Place the crab on the roll bottom up. If anything maybe some lettuce but keep it simple and dont overload with condiments.
Soft Shell Crab Sandwich (week #9)
Linear Mode
