Parmesan-Crusted Soft-Shell Crab Sandwiches
Fried soft-shell crab sandwiches in a crispy Parmesan batter with lemon-thyme aioli, fresh arugula, and ripe tomatoes on crusty rolls.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minThese fried soft-shell crab sandwiches are summer eating at its absolute best. Each crab gets dipped in a Parmesan-laced batter that fries up crispy and golden, then stacked on a crusty roll with peppery arugula, sliced tomatoes, and a homemade lemon-thyme mayo that ties everything together.
The batter is worth the effort. Flour, grated Parmigiano-Reggiano, eggs, and a splash of hot sauce rest for 30 minutes before frying, which relaxes the gluten and produces a coating that’s crisp rather than chewy. Dredge the crabs in plain flour first, then dip into the batter so it clings evenly.
Make the lemon-thyme mayo ahead too. Lemon juice, zest, garlic, fresh thyme, and olive oil stirred into mayonnaise need at least 30 minutes for the flavors to bloom. Both components can be prepped a day ahead and refrigerated.
Fry in batches of four so the oil stays hot. Crowding the pan drops the temperature and gives you soggy crab instead of crispy. Keep the first batch warm in a low oven while you fry the second.
Pro Tips
- Hollow out the center of the rolls slightly so the crab sits snug without sliding out
- Peanut oil is ideal for frying here due to its high smoke point and neutral flavor
- Pat the crabs dry before dredging so the flour sticks instead of clumping
- Serve immediately. Soft-shell crab loses its crunch fast once assembled
Variations
- Use sourdough or brioche buns for a different bread texture
- Add thinly sliced avocado alongside the tomato for extra richness
- Swap arugula for watercress or shredded iceberg for a milder green
Ingredients
Directions
In a medium bowl, combine 1 cup of the flour with the Parmesan, salt and pepper.
Make a well in the center and add the eggs and ¼ cup of water.
Beat the eggs and water together and gradually incorporate the flour mixture to form a smooth batter.
Add ⅛ teaspoon of the hot sauce and set aside to rest for 30 minutes.
In another bowl, combine the mayonnaise, lemon juice, lemon zest, garlic, thyme, olive oil and the remaining ⅛ teaspoon hot sauce.
Whisk to blend and set aside for at least 30 minutes.
(The recipe can be prepared to this point up to 1 day ahead.
Refrigerate the batter and mayonnaise.
If the batter becomes very thick, thin it out with a little water.)
Preheat the oven to 250 degrees F. In a large skillet, heat the peanut oil over moderately high heat to 350℉ (180℃). Dredge the crabs in the remaining 1 cup flour and shake off the excess. Dip 4 of the crabs in the batter, let some of the batter drip off, and then fry them in the skillet, turning once, until golden brown, 2 to 3 minutes per side. Drain on paper towels, place on a heatproof platter and keep warm in the oven. Repeat with the 4 remaining crabs. Scoop out some of the bread from the center of the rolls to hollow them slightly. Spread 2 heaping teaspoons of the mayonnaise on each half. Assemble the sandwiches by placing 2 or 3 slices of tomato and 4 or 5 arugula leaves on the bottom half of each roll. Set the fried crabs on top and close the sandwiches. Serve immediately. Serves 8.
Comments
