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Soft-Shell Crab Sandwiches

Randy Mayor
Yield 4 servings

Ingredients

  • 4 jumbo soft-shell crabs, cleaned
  • 3 tablespoons all-purpose flour
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon butter
  • 1/4 cup Lemon Tartar Sauce
  • 8 (1-ounce) slices French bread
  • 12 (1/4-inch-thick) slices plum tomato
  • 4 Bibb lettuce leaves

Nutrition Information

  • calories 324
  • caloriesfromfat 22 %
  • fat 7.9 g
  • satfat 3.5 g
  • monofat 1.4 g
  • polyfat 1.2 g
  • protein 29.2 g
  • carbohydrate 33 g
  • fiber 1.5 g
  • cholesterol 112 mg
  • iron 2.9 mg
  • sodium 981 mg
  • calcium 211 mg

How to Make It

  1. Rinse crabs; pat dry with paper towels.

  2. Combine flour and Old Bay seasoning in a shallow dish. Dredge each crab in flour mixture.

  3. Melt butter in a large skillet over medium-high heat until butter begins to brown. Add crabs; cook for 3 minutes, gently pressing body and legs against pan. Turn crabs; cook 3 minutes or until brown and cooked through. Drain on paper towels.

  4. Spread 1 tablespoon Lemon Tartar Sauce over each of 4 bread slices. Top each with 1 crab, 3 tomato slices, and 1 lettuce leaf. Top each with 1 bread slice.