Most of the time, soft shell crabs come frozen and ready to use. If you happen to get them before they are cleaned, be sure to remove the eyes, the gills under the flap on the top of the crabs and the apron on the undercarriages.
Lemon Pepper Mayo
Ingredients
- ½ cup mayonnaise
- ½ teaspoon Dijon mustard
- 1 teaspoon lemon pepper seasoning
Method
- To make the lemon pepper mayo, in a small bowl, combine the mayonnaise, mustard and lemon pepper seasoning. Refrigerate until ready to use.
- Set up a breading station for the fried green tomatoes and the soft shell crabs. Line up four small baking sheets or shallow bowls. In the first combine the flour, cornstarch and Old Bay. In the second, beat the eggs with a drop of water (just enough to thin the eggs a bit). In the third spread out the panko. And then set a wire rack over the fourth baking sheet.
- Start by dredging one of the tomato slices in the flour mix, being sure to flour the edges. Tap off any excess flour then dip into the eggs, followed by the panko. Set on the wire rack. Repeat with the remaining tomato slices.
- For the soft shell crabs, add the hot sauce to the beaten egg in the breading station. Lightly flour the crabs, tapping off any excess, dip into the egg-hot sauce mixture, and then return to the flour (they will not get any panko), again tapping off any excess. Set on the wire rack, being sure to spread the legs out. Let sit for 10 to 15 minutes before frying.
- To fry the tomatoes and the crabs. Set another wire rack over a large baking sheet and set near the stovetop. Heat a generous film of oil, about ¼ inch, in a medium sauté pan over medium-high heat. Tap any excess crumb from the tomatoes and fry, just until the crumbs are golden brown, 1 to 2 minutes per side. Transfer to the rack and season with a little salt and pepper. Next, tap off any excess flour from the crabs. Working in batches as needed, carefully lay the crabs in the oil, keeping the legs spread out in the pan so they get nice and crispy, about 3 minutes per side, adjusting the heat to keep from burning.
- Spread some lemon pepper mayonnaise on the bottoms of the buns, then top with lettuce, two pieces of bacon, followed by a fried green tomato slice, and finally a soft shell crab. Close it up and enjoy!
Fried Green Tomatoes and Soft Shell Crabs
Ingredients
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon Old Bay or other seafood seasoning mix
- 3 large eggs
- 2 cups panko breadcrumbs
- 1 large green tomato, cut into four ¼-inch slices
- 4 soft shell crabs
- 1 tablespoon hot sauce
- Canola oil, for frying
- Kosher salt
- Freshly ground black pepper
Method
Ingredients
- 4 brioche buns, lightly toasted
- 1 head bibb or butter lettuce
- 8 slices cooked bacon (see below)
This soft shell crab BLT with fried green tomatoes is Maryland summertime on a plate. Crabs are an ingredient local to our area and also one with a long history, showing how enslaved Africans contributed to American cuisine. Crabbing was a way to supplement diet, make money and learn waterways when newly freed.