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Fried Soft-Shell Crab Sandwich

Fried Soft-Shell Crab Sandwich


Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.

Ingredients

Sauce

  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • ¼ teaspoon Old Bay seasoning

Slaw

  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon whole grain mustard
  • 2 cups thinly sliced cabbage
  • 1 Fresno chile, halved lengthwise, thinly sliced crosswise
  • Kosher salt, freshly ground pepper

Crab and assembly

  • Vegetable oil (for frying; about 2 cups)
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons Old Bay seasoning, divided
  • Kosher salt, freshly ground pepper
  • 2 large eggs, beaten to blend
  • 1¼ cups panko (Japanese breadcrumbs)
  • 4 soft-shell crabs, cleaned

Recipe Preparation

Sauce

  • Whisk mayonnaise, Dijon mustard, whole grain mustard, and Old Bay seasoning in small bowl.

  • DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.

Slaw

  • Whisk vinegar and mustard in medium bowl. Add cabbage and chile and toss to combine; season with salt and pepper.

Crab and Assembly

  • Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a pinch of flour is added.

  • Meanwhile, whisk flour, cayenne, and 1 tsp. Old Bay seasoning in a shallow bowl; season with salt and pepper. Place eggs into another shallow bowl. Whisk panko and remaining 1 tsp. Old Bay seasoning in a third shallow bowl; season with salt and pepper.

  • Dredge crabs in flour mixture, shaking off excess, then dip in egg, letting excess drip back into bowl. Coat in panko mixture.

  • Working in 2 batches, place crabs, shell side down, in skillet and cook until golden brown, about 4 minutes per side. Transfer to paper towels to drain. Season with salt.

  • Build sandwiches with buns, sauce, crabs, and slaw.

Reviews Section

Fried Soft Shell Crab Sandwich! Fresh outta WANCHESE :)

Y’all! A crab shedding is WILD to me. I’ll never ever get over how crazy the process truly is….Nature is so amazing!

I’ve learned so much about a crabs lifecycle in the last couple years and also learned how to make a pretty MEAN Fried Soft Shell Crab Sandwich! Mmmmmm, You’ve gotta try this recipe! Be prepared to be FULL…..and maybe lazy after this meal….warning! Lol

“Soft Shell Crabs…..also known as peelers or busters is produced by taking advantage of a crab’s lifecycle. To grow larger, crabs must molt or shed their old shell. To shed the old shell, a crab swells with water, and busts the old shell along the back edge. The crab then wiggles out through the back. The new shell has already formed and is about a third larger, but it is still soft. The crab will remain truly soft for only a couple of hours in the water. If removed, the hardening stops, so shedders must remove soft shell crabs quickly and at all hours of the day.”


Posted June 9, 2021 by Hanke Family Recipe & filed under .

Tonight’s Wednesday Night Dinner Specials
“Maryland Soft Shell Crab Night”

Tonight we will be serving you fresh Maryland soft shell crabs! These crabs have lost their hard shell so they can grow, and while in this soft shell state, the whole crab is eaten, having been cleaned and prepared. Tonight we hope you chose one of our wonderful ways of preparation for you dining pleasure.

Prince Edward Island Blue Mussels
Fresh Prince Edward Island Blue mussels steamed in white wine, marinara sauce, garlic and butter with special herbs and spices. Served with sourdough or French bread. $9.95

Tonight’s crabs are “Prime” in size and include 2 crabs in each of the Entrees.

Pan-fried Soft Shell Crab – Lightly breaded and seasoned with Old Bay seasoning then pan-fried.

Beer Batter Fried Soft Shell Crab – Dipped in a beer batter then quick-fried.

Sautéed Soft Shell Crab – Lightly dusted with our Waterfront breading then sauteed in white wine, garlic and basil.

Grilled Soft Shell Crab – lightly dusted in old bay seasoning and then grilled to perfection.

Pan Seared Soft Shell Crab – pan seared and then served with a scampi pasta.

Baked Soft Shell Crab – baked in a house made lemon-garlic butter.

*Tonight’s entrée specials are $32.95. Includes 2 side dishes and French or sourdough bread.
** 1 Crab Ala Carte – $12.95
***Scampi includes 1 side dish.

Surf and Turf
A four ounce filet medallion served alongside five large gulf shrimp. You can choose to have your shrimp prepared grilled, Cajun, blackened, deep-fried, sautéed or rolled in coconut flakes and fried. Served with a red-wine demi glaze. $21.95

*MARKET PRICES*
Alaskan Halibut – light cut $28.95 regular cut $31.95
Halibut Royale and Potato Encrusted $32.95 Halibut Basket $25.95
Halibut Sandwich $16.95
Copper River Sockeye Salmon – $39.95


Ingredients

  • Serving Size: 1 (289.6 g)
  • Calories 412.7
  • Total Fat - 6.3 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 215.3 mg
  • Sodium - 1807.4 mg
  • Total Carbohydrate - 51.3 g
  • Dietary Fiber - 3.3 g
  • Sugars - 2 g
  • Protein - 34 g
  • Calcium - 226.3 mg
  • Iron - 4.2 mg
  • Vitamin C - 5.2 mg
  • Thiamin - 0.5 mg

Step 1

Prep crab if needed by snipping off the eyes, straight across, in the eyebrow area with kitchen shears. Then pull off the apron, which has the shape of an ice scraper you might use on your car windows in winter. Then pry up the sides and remove the gills. If you don't know what these look like, just google a pic. I would have taken pics for you but mine already came prepared.

Step 2

Stir all the ingredients for the batter together then dip the whole crab into the batter, then lift and gently shake off excess.

Step 3

Fry in hot oil several minutes on each side, until they are golden. Then drain on paper toweling or a clean paper bag.

Step 4

Serve with cocktail sauce, remoulade sauce, by themselves or on a sandwich (as a Po' Boy, with lettuce, tomato and mayo or remoulade).


Why are they called soft shell crabs?

Soft shell crabs are crabs that are in the process of shedding their shells as they grow a new, larger shell. They must be removed from the water before the new shell hardens. This happens every three to five days during the growth season from April to September.

My love affair with these sweet and luscious crabs began many years ago – pre kid – is how I remember it. We first discovered Vietnamese food in a sketchy part of town that really isn’t so sketchy anymore it’s actually quite colorful.

I remember reading a restaurant review about a great new joint serving Vietnamese delicacies. Since we lived in the mountains at the time, and drove by this exit to get home, we figured we’d stop. Little did we know everyone else had stopped too.

In general, Manservant and I are not waiters. We are not the patient type but being in a part of town we weren’t yet familiar with, we decided to wait. Life has never been the same since.

Vietnamese soft shell crabs have a perfectly crunchy and light crust made with a beer batter. I love this recipe and use it every time I can get my hands on crabs.

However this batter would also work well with shrimp!

If you have never eaten Vietnamese food know that it is a world away from Chinese, Japanese or even Thai.

It has French influences and even uses butter in some sauces. Fresh ingredients are played up, which is one reason I adore Vietnamese cuisine.

This unique cuisine combines sweet and spicy, salty and sour elements, in a complex way.

As we stood in line at the restaurant inching forward in this hole in the wall, we slowly found ourselves standing by the kitchen where we ogled every dish that passed under our noses.

We quickly discovered that soft shell crabs, piled high on platters with fresh greens and herbs were quite popular. They looked delectable and smelled addictively good.

Upon being seated in our cozy booth, we immediately placed our order for the crabs. Now crabs aren’t cheap and still we splurged.

Of course crabs are still not cheap and our budget doesn’t seem to have really changed, so they are still a splurge, but a worthy one.

Succulent sweet crabs in a crunchy light batter, wrapped in soft leaf lettuce, filled with fresh herbs and dipped in a salty, spicy, sweet fish sauce is one of life’s greatest pleasures. Yeah-they are even better than that. Whatever that may be.

So it wasn’t too long ago when I found myself in the heart of Denver, near one of the city’s more gourmet markets the kind of place you go when you want special meat or fish or those hard to find ingredients.

I decided to stop in to see what I might find for dinner and spotted the sign for soft shell crabs. At $8.99 apiece one, well at least this one, has to stop and think how badly does one want said crab.

Realizing Manservant was abroad and probably eating at some fancy restaurant on his expense account, sealed the deal. I had them clean two, and went home and fried these up.

Need a good soft shell crab sandwich recipe?

If you feel the need for a good soft shell crab sandwich recipe, these would be divine stuffed into a bun. Or as part of a Vietnamese banh mi.

In fact, these beer battered soft shell crabs would make a divine soft shell crab sandwich recipe dolloped with tartar sauce or remoulade sauce and served on a soft French roll.

I served them Vietnamese style, which means wrapping them in a lettuce leaf with a variety of herbs. So good and so fresh and this is one way to make a somewhat healthy wrap!

Soft shells are easy to prepare. And fast. I suffered through the photo taking I really didn’t want too, but knowing I don’t make soft shells often, I wanted to show the kids my idea of a proper last meal.

This was one quick photo shoot, because I didn’t to want to rewarm these babes. I didn’t want to lose the crunch or the heat. I wanted to savor the salt of the sea and the sweet white crab, as quickly as possible.

I just have one last thing to add. I wish I would have bought three.

More to try: Vietnamese Meatball Noodle Bowl with Nuoc Cham Vietnamese Chicken Noodle Soup Vietnamese Style Cole Slaw and Coconut Corn

Goi Ga (Vietnamese Chicken Salad)

Grilled Pork Noodle Bowls

Vietnamese Chicken Corn Soup

I’d love it if you’d Follow Me on Pinterest and Pin and Share!

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10 Best Soft Shell Crab Plates In NYC

Summer marks the beginning of soft shell crab season. Enjoy these delicacies stuffed in sandwiches or plated with seasonal veggies at these New York City restaurants – while they last. By Sarah Shaker.

Georges Forgeois’ new restaurant Clarkson is serving soft shell crabs two ways this season. For lunch Chef Rebecca Weitzman is offering a soft shell sandwich on their house made potato roll with Harissa aioli, piquillo peppers and frisée. For dinner, they’re serving a pan roasted soft shell crab over a curried cauliflower sauce and topped with a salad of pickled ramps, heirloom cherry tomatoes, basil and pistachios. Check out Clarkson for weekend brunch too, as the Duck Confit with sweet potato hash is a standout afternoon dish.

Geoffrey Zakarian’s The National will be offering sautéed soft shell crab this season with fresh chickpeas, grilled white asparagus, corn and a spicy tomato vinaigrette, created by Executive Chef Paul Corsentino. The James Beard Award-winning restaurant offers a chic meal anytime of the day in Midtown.

A list of the best soft shell crab season offerings wouldn’t be complete without mentioning one of NYC’s favorite seafood restaurants, celebrating their 20th Anniversary this year. City Crab is serving up both lunch and dinner plates to kick off summer with the arrival of soft shell crabs. For lunch enjoy the Soft Shell Crab Po Boy with bacon, avocado, tomato and Cajun Remoulade served with Old Bay Fries. This summery sandwich can also be ordered for dinner, by request. Featured on the seasonal dinner menu, Chef Michael &ldquoSheffy&rdquo Siry is preparing a Soft Shell Crab Special For Two served with corn and Old Bay Fries.

Chef Harold Dieterle is currently offering soft shell crabs at two of his restaurants, as these crabs happen to be one of his favorite ingredients to work with. At The Marrow, his contemporary German and Italian restaurant in the West Village, there&rsquos a special of Soft Shell Crabs with Red Mustard Greens, Pickled Ramps, Cocoa Nibs and Spicy Almond Sauce. At Perilla, known to offer “Seasonal American”, the Top Chef is serving a Crispy Soft Shell Crab with Rhubarb-Caraway Slaw and Creamy Sorrel Sauce.

(credit: Black Tree Sandwich Shop)

A Crown Heights favorite for local and seasonal ingredients has recently opened a second location in the Lower East Side. The Black Tree Sandwich Shop & Bar is kicking off summer with a Soft Shell Crab Sandwich starting Memorial Day weekend. Pan-fried soft shell crab from Pierless, a local fish wholesaler in Brooklyn’s Navy Yard, is topped with pickled ramp relish and spicy aioli, served on a toasted brioche bun from Pain D’Avignon (a Cape Cod French bakery) with a choice of North Fork Kettle Cooked Potato Chips or mixed green salad.

When heading out East this summer, make reservations to stop in Madison and Main. This Sag Harbor restaurant is serving Pan-Seared Soft Shell Crab over a ragout of heirloom tomatoes, North Fork peppers, anchovy, capers, basil and oregano this season. Enjoy seafood favorites fresh from their raw bar or come in for a leisurely brunch on a long summer weekend in the Hamptons.

Aquagrill will have soft shell crab items listed on their special menu throughout the summer. As a current lunch special, try the Fried Soft Shell Crab Sandwich with a buttermilk cornmeal crust on house-made ciabatta bread topped with sweet vegetable slaw and chipotle mayonnaise, served with French fries or salad. During dinner you can enjoy a sautéed soft shell crab served over jicama, ortaniques, sautéed spinach and micro greens, finished with a spicy citrus vinaigrette. This plate is available as a single crab appetizer or two as an entrée.

Chef Mike Rendine is serving a cornmeal crusted soft shell crab wrapped in Applewood smoked bacon with chipolte aioli, roasted tomatoes and boston lettuce to welcome summer at Alobar in Long Island City. This Soft Shell Crab BLT will be available as a special throughout soft shell crab season for seafood and bacon lovers alike.

Dine in Park Slope for seasonal American fare at Rose Water. To welcome soft shell crabs they’re offering a Beer Battered (Smuttynose Porter) Fried Softie with a Spring Slaw of asparagus, ramps, fiddleheads, arugula and cornichons dressed with Ramp Remoulade made with egg, olive oil, ramps, celery seed and tarragon. Rose Water proudly serves local, regional and sustainable ingredients, so you can always expect to dine on the freshest plates each season.

At Colicchio & Sons, Executive Chef James Tracey is serving up Soft Shell Crab with ‘Nduja, carrots and asparagus this season. This Chelsea dining destination is ideal to impress a date or for a nice dinner out when family is in town. Whether you dine in the main dining room or the more casual Tap Room, you’ll be sure to enjoy a high-quality dinner experience.


Soft Shell Crab Po’ Boys with Sriracha Aioli

This is another of the recipes that I had scheduled before leaving for Italy last April. Most will be held until next year when they better match the season. Because soft shell crabs are still available, even if frozen, I decided to go ahead and publish this recipe.

* * *

In the first soft shell crab recipe I shared, it was mentioned that I was introduced to them at a restaurant in The Loop. For lunch that day, the crabs were served open-faced on a baguette. Since then, although I’ve enjoyed them several ways, that first meal has always been on my mind. I’ve since replicated the dish but, rather than open-faced, I prefer to serve them in the style of a po’ boy sandwich.

Like beignets at the Cafe du Monde, po’ boy sandwiches are a signature dish of New Orleans. Whether the protein used is meat or seafood, all are served on a relatively thinly crusted French roll with lettuce, very often sliced tomato, and a sauce. That sauce could be an aioli, rémoulade, tartar sauce, or even just plain mayo. For me, a well-made po’ boy is about as good a sandwich that there is.

When I first tried to make a soft shell crab po’ boy, I experimented with batters to coat the crabs. Although each attempt was tasty, the crab wasn’t as crispy as I wanted. I then switched over to using Panko bread crumbs but first I coated the crabs in corn starch before dipping them in the egg and dredging them in the bread crumbs. Once fried, I used them in a sandwich made with freshly baked rolls, a spicy garlic aioli, and with tomatoes out of season, I added a bit of pickle on top. The result? Well, I swore that I heard singing as I took that first bite. OK, maybe that was just me but it sure was a tasty sandwich!

The recipe itself is very easy to follow. I’ve included links and recipes should you wish to duplicate the sandwich exactly.

* * *

Soft Shell Crab Po’ Boy Sandwich Recipe

Ingredients

  • Soft shell crabs, cleaned
  • enough corn starch to cover each crab
  • salt, pepper, sweet paprika, to taste (See Notes)
  • 1 large egg, slightly beaten
  • about 2 tbsp milk
  • Panko breadcrumbs to coat each crab
  • oil for frying (I used grape seed oil)
  • 1 large egg yolk
  • 1 tsp lemon juice
  • 3 roasted garlic cloves, smashed (see Notesfor recipe)
  • 1 tsp Dijon mustard
  • 2 to 3 tbsp Sriracha sauce, more/less to taste
  • 6 to 8 oz (177 ml to 237 ml) olive oil (see Notes)
  • salt and pepper, to taste

* * *

* * *

  1. Make the aioli:
    • Place the egg yolk, lemon juice, garlic, Dijon mustard, and Sriracha sauce into the bowl of a food processor.
    • Season lightly with salt and pepper and process.
    • Once fully combined and while the processor continues to run, slowly add the olive oil in a steady stream until the aioli reaches the consistency you prefer.
    • Cover and refrigerate for at least 1 hour before using.
  2. Set up a breading station:
    • In a not-too-shallow dish, combine the corn starch, salt, pepper, and paprika. Use a whisk to mix thoroughly.
    • In another equally shallow dish, add the egg & milk and stir to combine .
    • In a 3rd dish, create an even layer of Panko breadcrumbs.
  3. Meanwhile, begin heating the oil in a frying pan over medium heat. You want the oil to be a depth of about an inch and to reach a temperature of about 165˚ F.
  4. When the oil nears the correct temperature, dredge the crabs in the dry flour mixture. before giving them a bath in the egg mixture.
  5. Remove the crabs and allow the excess egg mixture to drain a bit before placing each in the Panko breadcrumbs. Be sure each crab is evenly coated with breadcrumbs before placing in the hot oil. The crabs will spatter when they hit the oil, so, be very careful not to burn your hands/fingers.
  6. The crabs will reach golden brown in about 2 minutes. Carefully flip each one and continue frying an additional 2 minutes or until the crabs are evenly colored. Frying times may vary depending upon the pan size, heat/flame setting, and number of crabs being fried simultaneously. Keep an eye on them.
  7. Remove crabs to drain on paper towels and season with salt before placing on a serving platter.
  8. Bring to the table with sliced rolls, lettuce, the aioli, pickles, tomato slices, lemon wedges, and/or whatever condiments you prefer.

* * *

* * *

Knowing that the aioli was flavorful as well as spicy, I used a light hand when seasoning the components of the dish. Of course, you’re free to season the dish as much, or as little, as you like.

One of the key points of a true Po’ Boy sandwich is the bread. A form of French bread, the rolls have an even crumb and relatively soft crust. The crunch in this sandwich is on the inside. (Pssst. It’s the crabs.) I found a recipe for New Orleans French bread on the Saveur website and enjoyed it very much. I did halve the recipe, however, since I didn’t wish to watch bread go stale on my counter top.

Although I used olive oil to make my aioli, you may prefer to use a lighter oil instead.

  • Pre-heat oven to 400˚ F (200˚ C)
  • Use a sharp knife to cut off the top of a whole garlic bulb.
  • Place the bottom section, cut-side up, in a piece of aluminum foil.
  • Drizzle the bulb with olive oil before sealing the foil around the bulb.
  • Bake in the oven for 45 to 60 minutes.
  • Cool before using.

* * *

It’s déjà vu all over again …

Have too large a harvest of zucchini come August? Well, why not stuff a few blossoms now and get ahead of the problem? Today’s look back will show you how it’s done. All you need do now is to click HERE.

* * *

Coming soon to a monitor near you …

Beef Bone Marrow Risotto with Porcini and Morel Mushrooms

* * *


The Tastiest Softshell Crabs Ever

Dining outdoors in the summer is one of the joys of living in the Deep South, and I take advantage of most any restaurant that offers al fresco dining. But, it was more than the outdoor view that caught my rapt attention recently when I dove into a dinner of Fried Softshell Crabs that piled on the Cajun flavor. I’m still thinking about it: two jumbo Gulf softshells fried golden brown stacked high on a bed of steamed asparagus swimming in a pool of rich hollandaise. And if that weren’t enough, top it all off with a crabmeat cream reduction that sauced this tower to perfection. Oh yeah, dinner is served!

Crispy Fried Softshell Crabs piled high with a velvety sauce. (All photos credit: George Graham)

The restaurant inside City Club located in River Ranch, the lifestyle residential development in the heart of Lafayette, Louisiana is hitting its stride with dishes that are not only tasty but picture perfect. I’ve been dining at this neighborhood grill for years and have seen the changes it’s gone through, but now, in the hands of rock solid chef Donovan Broussard, I am duly impressed. Once a sandwich grill, then a full-fledged Italian white-tablecloth venue, then back to basics, this spot has been evolving with its membership following for many years. But lately—in the past 18 months—the reviews from diners have been stellar and steady with accolades for both creativity as well as taste.

It’s hard to run a kitchen in a big-time catering facility. With its massive ballroom being a go-to venue for weddings and banquets, the food service focus is clearly on delivering to a mass audience for which they execute expertly. But nestled in this beehive of daily and nightly activity is a restaurant kitchen focused on the center of the plate. High praise goes not only to Chef Donovan but also to sous chef Hannah Hudson, a Delgado graduate that cooked at acclaimed Jolie Bistro before joining the team.

With daily lunch specials and nightly showstoppers like my softshell special shining a creative light on the stellar menu of favorites, the City Club is reigniting a loyal local following. And if you can’t catch the Fried Softshell Crabs dinner being offered, then follow my recipe to arrive at the same delicious destination. The al fresco view may not be the same, but it will be just as tasty.


Fried Soft-Shell Crabs with Creole Choron Sauce

My favorite way to serve Soft-Shell Crabs is with Creole Choron Sauce. Actually, this sauce is wonderful with just about any fried seafood.

The most popular way Soft-Shells are prepared in Louisiana is fried, and for good reason, they’re damned good that way. Make sure that your batter is not too thick because the crabs will never get crispy, your batter should be like a thin pancake batter.

Fried Soft-Shell Crabs with Creole Choron Sauce

Peanut Oil for frying
4 – Soft-Shell Crabs, cleaned
1 Recipe Creole Choron Sauce
Lemon wedges
Hot sauce

1/2 Cup All Purpose Flour
1/2 Cup Corn Flour
1/2 tsp Cayenne
1 Tbsp Kosher Salt
Buttermilk, enough to make a batter the consistency of a thin pancake batter.

Combine the dry ingredients, whisk in the buttermilk.

1 Cup All Purpose Flour
2 Tbsp Kosher Salt
1 tsp Cayenne

Heat the peanut oil to 360 degrees F in a Dutch oven. The Dutch oven should be large enough to have the oil about 3-4 inches deep and halfway up the sides of the pot.

When the oil is hot dredge the crabs in the seasoned flour, shaking off any excess, then dipping into the batter. Be sure to completely coat the crabs and let any excess drip off.
Carefully place the crabs into the oil upside down (this will make the claws stand up a bit for presentation.). Fry only two at a time maximum until they are golden brown and they float to the surface.
Be sure to let the oil come back to temperature before frying the next batch.

Drain on paper towels and season with Kosher salt.

Caution – Soft-shells have a tendency to spit hot oil, or pop when the inside liquids heat up, so be careful.

Serve the crabs on a plate covered with the Creole Choron Sauce and with lemon wedges and hot sauce on the table.

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all recipes featured on this site!


We Are Never Full

So now you’ve searched high and low for soft-shell crabs, maybe to make Soft-Shell Crabs with Butter and Garlic and a side of Aglio e Olio? I can just see it – you finally find them and, in a panic, you decide to spend part of your life savings so you can put a bunch away in the freezer. You wouldn’t want to be without them at a later date! So you’re left with a bunch of soft-shells and not a clue what to do with them. Well, why not do what we did and make a delicious soft-shell crab sandwich?

This meal took about 15 minutes, but that’s only because we had about 15 peppers which had been grilled the weekend before for a bachelorette party (aka “hen do” in other parts) my sister threw for a friend of hers down at the shore. We tried to stay out of their way, but with no male stripper for me to corrupt, I felt no need to be in the ‘thick of things’. What I did love was the variety of penis paraphernalia. Nothing screams “bachelorette party” like penis-shaped straws, penis whistles, a penis-shaped chip tray, penis-shaped pez-on-a-necklace (ohhh the fun… and the taste!) and phallic-shaped skewers of grilled chicken and peppers for the girl’s to dine on before their boozy night out. Fortunately for us, the friend who brought the ingredients for the skewers must’ve thought the party was bigger, because she brought about 4 huge ziplock bags filled with marinating red, green, yellow and orange peppers. They barely used any, so we skewered the rest of them, grilled them up and took them back to Brooklyn with us. So, there we sit a day later with a few leftover garlic-butter soft-shells, a few bags of grilled peppers (thanks, Jackie!) and a bunch of penis-straws. What to do? First, taunt husband with penis straw. Check. Next, put penis straw under husband’s pillow. Check. Finally, get rid of all those pounds of grilled peppers by making some pepper aioli, reheat those crabs and grill some delicious fresh rolls. Check!


***Thanks to bachelorette.com for the use of these friggin awesome pictures of their “Pecker Party Plates” and “Pecker Party Straws”. Perhaps you’d like to visit them to order a “Mid-sized Penis Cake Pan” for your next Daring Bakers competition? ***

If you don’t have the soft-shells, you can so get creative with this meal. Grill some salmon, fry some white fish dipped in batter or herbed flour, grill chicken or pork, maybe even throw some ground lamb burgers on the bun instead. This pepper aioli was so unbelievably delicious and versatile, we found ways to use it the rest of the week. So bring out your inner bachelorette (even you guys….work it), blow on your penis-shaped whistles and chomp into a penis-shaped soft-shell sandwich (or your topping of choice) with pepper aioli.

SOFT-SHELL CRAB SANDWICHES ON BUTTERED GRILLED ROLL WITH PEPPER AIOLI AND CAPERS

  • 2 large soft-shell crabs (or other topping of your choice – battered and fried white fish, grilled or sauteed salmon, lamb burger, fried calamari, etc… use your imagination!)
  • some shredded savoy or napa cabbage
  • 2 tablespoons of capers
  • For the aioli (feel free to use our roasted garlic aioli instead):
    • blender or food processor

    1. Place all of your ingredients except the olive oil, lemon and salt into your blender or food processor and blitz or pulse till smooth. You may have to scrape the sides a few times in order to get everything pureed.
    2. With the lid on, slowly stream in your olive oil as you keep the blender/food processor on constant puree and allow the aioli to emulsify (meaning mix together to form a thicker puree). You may not need to use the whole cup of olive oil. When you notice it getting emulsified, stop and taste for consistency and flavor. Keep adding more oil if you like it very thick.
    3. Squeeze in some lemon and a pinch of salt, whizz it up again and taste to make sure seasoning is to your liking.
    4. Meanwhile, heat up your frying pan with a bit of olive oil and a tablespoon of butter and allow to melt. Cut your rolls in half and place both halves face down and allow to crisp up a bit. After they have toasted a bit, remove from pan and place on the side.
    5. With the remaining oil and butter in your pan, reheat your soft-shells by sauteing them again. After 2 or 3 minutes, flip them to cook on the other side.
    6. Assemble your sandwiches by placing the softshell on the bottom of the bun followed by the cabbage and a drizzle of olive oil, a pinch of salt and pepper and a squeeze of lemon. Top with the aioli and capers and enjoy!


    Watch the video: Μπλέ Καβούρια-Ευχή και Κατάρα για τον Όρμο της ΜεθώνηςΠΕΡΙΞ-230516