From The Galley: Soft Shell Crab Sandwich With Spicy Rèmoulade

Coastal cooking, soft shell crab sandwich recipe


Vegetable oil
1 large egg, lightly beaten
1/2 cup buttermilk
3/4 cup self-rising cornmeal mix
1 teaspoon Cajun or Creole seasoning
4 soft-shell crabs, cleaned
1/2 cup all-purpose flour
4 (6-inch) rolls or baguettes, split and toasted
Spicy Rèmoulade
Green leaf lettuce leaves
8 thin tomato slices


1. Pour oil to depth of 1/4 inch to 1/2 inch in a large skillet; heat to 375°.

2. Whisk together egg and buttermilk in a shallow bowl. Stir together cornmeal mix and seasoning in another shallow bowl.

3. Dredge crabs in flour, dip in egg mixture, and dredge in cornmeal mixture. Cook crabs in hot oil, in batches, 2 minutes on each side or until golden brown. Drain on paper towels.

4. Spread insides of rolls with Spicy Rèmoulade. Layer with lettuce, tomato slices, and fried crab.

Spicy Rèmoulade Ingredients:

1/2 cup mayonnaise
1 tablespoon Creole mustard or coarse-grained mustard
2 teaspoons chopped capers
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon Cajun or Creole seasoning


Combine all ingredients in a bowl.

The best crab recipes to create in your coastal kitchen for a seaside dining experience. Try this Soft Shell Crab Sandwich With Spicy Rèmoulade, you will love it.


Soft-Shell Crab Sandwiches with Spicy Rèmoulade


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