Smokey Paprika Soft-Shell Crab Sandwich with Bacon and Chipotle Remoulade

Published on September 13, 2013 | In American, Mexican | By The Social Chef |

- Prep Time
- 8 Minutes
- Cook Time
- 8 Minutes
- Difficulty Level

Have you ever tried soft-shell crab? For some crab connoisseurs the soft-shell crab reigns very high within the species. The sad part is the soft-shell crab is only available (fresh) for about 6-8 weeks a year as it loses it’s hard exterior shell and replaces it with a new shell. During this brief period of time the shell is soft and eatable. The meat is very sweet and for many is considered a delicacy. If not preparing the soft-shell crab for a sandwich I really enjoy them dusted in flour, sautéed in butter, capers and garlic but this sandwich is super and it’s simple and quick to make. Ask your fish monger to clean them for you, it’s simple but a good fish monger will do it for you if you don’t know how.

Recipe Rating

(1 Rating)

Ingredients

2 soft-shell crabs cleaned, rinsed and pat dry
1 teaspoon smokey paprkia
1 teaspoon garlic powder
1/4 cup flour
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1/2 lemon
4 slices fried thick cut smoked bacon
2 Portuguese rolls
4 slices tomato
4 romaine lettuce leaves
Salt & pepper
Chipotle Remoulade
1 chipotle pepper in adobo sauce
3 tablespoons mayonniase
1 garlic clove
1 teaspoon fresh lemon juice
2 tablespoons cilantro leaves, stemmed

Instructions

1. Season both sides of soft-shell crabs with a pinch of salt and pepper
2. Combine flour, paprika, garlic powder, pinch of salt in a bowl and fold
3. Place crabs one at a time in mixture to lightly dust
4. Use a skillet large enough to hold both crabs, placing skillet over medium high heat adding butter and oil allowing to melt, about 2 minutes
5. Place crabs in skillet with juice of 1/2 lemon and sauté on each side for 4-minutes per side only turning once (sauté longer if large crabs)
6.
To make chipotle remoulade combine all ingredients in a blender and puree until smooth (add more chipotle peppers and adobo sauce if you like it hot)
7. Serve soft-shell crab on Portuguese roll or roll of choice with chipotle remoulade and two slices of bacon
8. Add lettuce and sliced tomato (optional)

Servings : 2
Ready in : 16
Course : Entrée
Recipe Type : Bacon, Seafood

Instructions

1. Season both sides of soft-shell crabs with a pinch of salt and pepper
2. Combine flour, paprika, garlic powder, pinch of salt in a bowl and fold
3. Place crabs one at a time in mixture to lightly dust
4. Use a skillet large enough to hold both crabs, placing skillet over medium high heat adding butter and oil allowing to melt, about 2 minutes
5. Place crabs in skillet with juice of 1/2 lemon and sauté on each side for 4-minutes per side only turning once (sauté longer if large crabs)
6.
To make chipotle remoulade combine all ingredients in a blender and puree until smooth (add more chipotle peppers and adobo sauce if you like it hot)
7. Serve soft-shell crab on Portuguese roll or roll of choice with chipotle remoulade and two slices of bacon
8. Add lettuce and sliced tomato (optional)

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Average Rating

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...