See more
Randy Mayor Photo by: Randy Mayor

Soft-Shell Crab Sandwiches

Cooking Light APRIL 2006

  • Yield: 4 servings


  • 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


Rinse crabs; pat dry with paper towels.

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

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.

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.

Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 22%
  • Fat: 7.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 29.2g
  • Carbohydrate: 33g
  • Fiber: 1.5g
  • Cholesterol: 112mg
  • Iron: 2.9mg
  • Sodium: 981mg
  • Calcium: 211mg

Go to full version of

Soft-Shell Crab Sandwiches recipe