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Crispy Soft-Shell Crab Sandwiches
makes 5

Soft-shell Crab SandwichesINGREDIENTS

  • 5 pre-fried crispy soft-shell crabs
  • Salt
  • ½ cup mayonnaise (preferably good French or homemade)
  • 1 packed tablespoon roughly chopped fresh tarragon
  • 10 slices white bread, lightly toasted and cooled
  • 10 leaves of Bibb or Boston or Butter lettuce
  • ½ Haas avocado, sliced very thinly*
  • 1 green heirloom tomato, cored and sliced very thinly
  • 1 lemon*


Preheat the oven to 500°F.  Lay the crabs in a single layer on a baking sheet, and warm and crisp for about 8 minutes.  Sprinkle the crabs lightly with salt.  Even though you will let them come to room temperature again, this revives and crisps them.

*When I slice the avocado, I drizzle it with the juice of ½ the lemon.

Stir together the mayonnaise and tarragon.  Slather one side of each piece of toast with tarragon mayonnaise.  Place a lettuce leaf on each mayonnaised sliced of bread.

Then, place the room temperature crabs on half of the bread slices.  Top with avocado slices, and then tomato slices.  Top with a lettuce-and-mayo slice of toast, the lettuce and mayo facing into the sandwich, obviously.

Serve with lemon wedges.

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