Best 2 Soft Shell Crab Sandwiches With Spicy Tartar Sauce Po Boy Recipes
Indulge in a culinary journey with our delectable Soft-Shell Crab Sandwiches, masterfully crafted to tantalize your taste buds. These sandwiches are a symphony of flavors, featuring succulent soft-shell crabs, enveloped in a crispy coating, and nestled between toasted buns. Accompanied by a zesty Spicy Tartar Sauce, these sandwiches pack a punch with every bite. Dive into the depths of flavor with our Po' Boy recipe, a New Orleans classic, brimming with succulent shrimp, catfish, and oysters, all nestled in a fluffy French roll. Delight in the Crab Cake Sandwiches, where generous crab cakes, bursting with fresh crab meat, are crowned with a creamy Old Bay Aioli. And for a vegetarian twist, embark on a culinary adventure with our Veggie Crab Cakes, where hearty vegetables unite to form a satisfying and flavorful patty.
Let's cook with our recipes!
TEMPURA-FRIED SOFT-SHELL CRAB SANDWICHES WITH TARTAR SAUCE SLAW AND CRISPY OLD BAY CHIPS
Steps:
- For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes.
- For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly.
- For the soft-shell crabs: Set a rack in a baking sheet. Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer. Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using.
- Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper.
- Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs.
- For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately.
GRILLED SOFT-SHELL CRABS WITH OLD BAY TARTAR SAUCE
Make and share this Grilled Soft-Shell Crabs With Old Bay Tartar Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 38m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make the sauce: add mayonnaise, peppers, capers, pickles, lemon juice, chives, tarragon, mustard, and Old Bay seasoning to a bowl; whisk to mix.
- Season to taste with black pepper; sauce can be refrigerated, covered, for at least 1 week; bring to room temperature before serving.
- The crabs: melt the butter in a small saucepan over med-high heat.
- Add in garlic, shallot, and Old Bay seasoning; cook until the garlic and shallot have lost their rawness, about 2 minutes; they should be soft and translucent; do not let them brown; set flavored butter aside.
- Set up grill for direct grilling; preheat to high.
- When ready to cook brush and oil the grill grate; brush the crabs on both sides with some of the flavored butter.
- Place the crabs on the hot grate and grill until cooked through, about 2-4 minutes per side, basting with some of the flavored butter.
- When done, the shells will turn bright red.
- Brush the bread slices with the remaining flavored butter and grill them as well, about 1 minute per side.
- To serve: slather the toast with some of the Old Bay Tartar Sauce; place a lettuce leaf, a few tomato slices, and 2 soft-shell crabs on top.
- Serve with the remaining tartar sauce on the side.
Nutrition Facts : Calories 474.7, Fat 37.6, SaturatedFat 16.8, Cholesterol 104, Sodium 734.1, Carbohydrate 25.2, Fiber 1.5, Sugar 4.6, Protein 11
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sandwiches.
- Don't overcook the soft-shell crabs. They should be cooked until they are just crispy on the outside and tender on the inside.
- Make sure your tartar sauce is spicy and tangy. This will help to balance out the richness of the soft-shell crabs.
- Serve the sandwiches on toasted po' boy bread. This will help to soak up the juices from the crabs and tartar sauce.
- Enjoy your sandwiches immediately! Soft-shell crab sandwiches are best when they are fresh and hot.
Conclusion:
Soft-shell crab sandwiches are a delicious and unique seafood sandwich that is perfect for a summer meal. With their crispy exteriors and tender interiors, soft-shell crabs are a real treat. When paired with a spicy tartar sauce and served on toasted po' boy bread, they make for an unforgettable sandwich. So next time you're looking for a new seafood recipe to try, give soft-shell crab sandwiches a try. You won't be disappointed!
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