Best 2 Soft Shell Crab Toast Recipes

**Soft-Shell Crab Toast: A Delightful Appetizer for All Occasions**

Indulge in the crispy and succulent flavors of soft-shell crab toast, a culinary creation that combines the delicate sweetness of crab meat with the crunch of toasted bread. This versatile dish can be enjoyed as an appetizer, main course, or even as a party snack. Our article features two delectable recipes that showcase the versatility of soft-shell crab. The first recipe presents a classic approach with a crispy soft-shell crab placed atop a toasted baguette, complemented by a zesty lemon butter sauce. The second recipe takes a creative twist, incorporating a soft-shell crab cake into a savory eggs Benedict. Both recipes offer step-by-step instructions, ensuring that even novice cooks can create these dishes with ease.

Here are our top 2 tried and tested recipes!

SOFT SHELL CRAB ON TOAST

SOFT SHELL CRAB ON TOAST image

Categories Shellfish

Yield 4-6 people

Number Of Ingredients 11

Ingredients

2 cups packed Italian parsley leaves
2 jalapeño peppers, seeded and coarsely chopped
2 teaspoons fresh lemon juice, more as needed
1/4 teaspoon salt, more as needed
1/2 cup extra-virgin olive oil, more as needed
6 (1/2-inch-thick) slices country-style bread or pain de mie
1 large garlic clove, halved and peeled
Unsalted butter, as needed (optional)
6 (3-ounce) wild jumbo soft-shelled crabs, cleaned
Black pepper, as needed
Lemon wedges, for serving

Steps:

PREPARATION 1. In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed. 2. Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside. 3. Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side. 4. Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side. YIELD 6 appetizer servings, or 3 main course servings

SOFT-SHELL CRAB TOAST

Soft-Shell Crab Toast image

Broiling is perhaps the easiest way to cook soft shell crabs. All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides - under 10 minutes. It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices. Here, the broiled crabs are laid on toast and served as open-faced sandwiches. The toast absorbs the crab juices and also heightens the crunch. If you're pressed for time, or if you're a purist, you can skip the parsley jalapeño sauce. A lemon wedge is all you really need to bring out the sweetness of the crab.

Provided by Melissa Clark

Categories quick, appetizer, main course

Time 20m

Yield 6 appetizer servings, or 3 main course servings

Number Of Ingredients 11

Ingredients

2 cups packed Italian parsley leaves
2 jalapeño peppers, seeded and coarsely chopped
2 teaspoons fresh lemon juice, more as needed
1/4 teaspoon salt, more as needed
1/2 cup extra-virgin olive oil, more as needed
6 (1/2-inch-thick) slices country-style bread or pain de mie
1 large garlic clove, halved and peeled
Unsalted butter, as needed (optional)
6 (3-ounce) wild jumbo soft-shelled crabs, cleaned
Black pepper, as needed
Lemon wedges, for serving

Steps:

In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.
Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.
Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.
Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose the right crabs: Look for crabs that are fresh and have a firm shell. Avoid crabs that have a cracked or damaged shell.
Clean the crabs properly: Rinse the crabs under cold water and remove any dirt or debris. Be sure to remove the gills and intestines before cooking.
Cook the crabs quickly: Soft-shell crabs cook very quickly, so be careful not to overcook them. Cook them for just a few minutes per side, or until they are cooked through.
Use a light breading: A light breading will help to keep the crabs crispy and flavorful. Avoid using a heavy breading, as this will make the crabs soggy.
Serve the crabs immediately: Soft-shell crabs are best served immediately after they are cooked. They can be served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or lemon butter.

Conclusion:

Soft-shell crab toast is a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family. So next time you're looking for a new and exciting way to enjoy soft-shell crabs, give this recipe a try.