Soft Shell Crab Sandwich Recipe
Ingredients
- 1 large dill pickle finely diced
- 1 tbsp red onion minced
- 2 tsp tarragon leaves chopped
- 1 tsp capers finely chopped
- 1 tsp Dijon mustard
- tsp ½salt divided in half
- tsp ½black pepper divided in half
- 4 slices of pancetta or bacon
- 2 tbsp butter
- 2 tbsp cooking oil
- cup approximately ¼all-purpose flour
- 4 large brioche or hamburger buns split and toasted
- 1 small bunch of arugula
- 1 large tomato thinly sliced
Instructions
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In a small bowl, stir together the mayonnaise, dill pickle, red onion, tarragon, capers, Dijon mustard, and half the salt and pepper. This is your remoulade. Set aside until needed.
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Place the pancetta slices in a single layer in a large skillet or frying pan. Cook over medium heat, turning once, until the pancetta is crispy. This should take about 6 minutes. If you would like your pancetta to stay flat, weigh it down with a heavy pot lid that is smaller than the skillet or pan in use. Transfer the pancetta to a paper towel lined plate and wipe out the skillet.
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In the same pan, melt the butter and cooking oil. The butter will impart a nice, nutty flavor and the oil will keep it from burning. Season the soft shell crabs with salt and pepper and then dust them with flour. You want to be generous with the flour. Cook the crabs in the skillet over high heat, turning once, until they are crisp and golden. They should take about 5-7 minutes to cook all the way through, depending on the size.
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Spread your remoulade on the cut sides of the bun. Arrange the pancetta and the soft shell crabs on the bottom of the bun and the arugula and tomato on the top half. Close the sandwiches and cut them in half if desired.
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These soft shell fried crab sandwiches would be great served with a small salad, a soup, or even some French fries.
