Traditional recipes

Soft Shell Crab Sandwich with Harissa Aioli

Soft Shell Crab Sandwich with Harissa Aioli

Try this seasonal Soft Shell Crab Sandwich With Harissa Aioli this spring or summer

Soft Shell Crab Sandwich with Harissa Aioli

Soft shell crabs are an east coast delicacy only available during the warmer months. — Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

Ingredients

  • 6 Cups canola oil
  • 4 jumbo soft shell crabs, cleaned
  • 2 Cups all-purpose flour
  • 1/4 Cup harissa sauce
  • 3/4 Cups mayonnaise
  • 4 Portuguese buns (can substitute potato buns or soft sandwich bread)
  • 1 head of Boston lettuce, outer leaves removed
  • 1/2 Cup pickle chips (can substitute with your preferred pickled vegetable)
  • Salt, to taste

Servings4

Calories Per Serving3620

Folate equivalent (total)312µg78%

Riboflavin (B2)0.6mg32.8%


Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


Watch the video: killing and cleaning live crabs. humanely!!! (January 2022).