Soft-Shell Crab Sandwich

Crispy soft-shell crab with lemon Old Bay mayo and pickled fennel and onion.

Ingredients

• Soft-Shell Crabs — 2 Soft-Shell Crabs Cleaned and Patted Dry
• Soft-Shell Crabs — 1 cup All-Purpose Flour
• Soft-Shell Crabs — ¼ cup Cornstarch
• Soft-Shell Crabs — ½ tsp Kosher Salt
• Soft-Shell Crabs — ½ tsp Garlic Powder
• Soft-Shell Crabs — ½ tsp Onion Powder
• Soft-Shell Crabs — ¼ tsp Smoked Paprika
• Soft-Shell Crabs — ¼ tsp Old Bay Seasoning
• Soft-Shell Crabs — ¼ tsp Coarse Ground Black Pepper
• Soft-Shell Crabs — Pinch of Cayenne Pepper
• Soft-Shell Crabs — 1 Large Egg
• Soft-Shell Crabs — ½ cup Buttermilk
• Soft-Shell Crabs — Neutral Oil for Frying
• Lemon Old Bay Mayo — ¾ cup Mayonnaise
• Lemon Old Bay Mayo — 1 Garlic Clove Finely Grated
• Lemon Old Bay Mayo — 1 Tbsp Fresh Lemon Juice
• Lemon Old Bay Mayo — 1 tsp Lemon Zest
• Lemon Old Bay Mayo — 1 tsp Old Bay Seasoning
• Lemon Old Bay Mayo — 1 tsp Dijon Mustard
• Lemon Old Bay Mayo — Kosher Salt to Taste
• Lemon Old Bay Mayo — Coarse Ground Black Pepper to Taste
• Pickled Fennel & Red Onion — 1 cup Fennel Thinly Shaved
• Pickled Fennel & Red Onion — ½ Red Onion Thinly Sliced
• Pickled Fennel & Red Onion — ½ cup Rice Vinegar
• Pickled Fennel & Red Onion — 2 Tbsp Cold Water
• Pickled Fennel & Red Onion — 1 Tbsp Granulated Sugar
• Pickled Fennel & Red Onion — 1 tsp Kosher Salt
• Pickled Fennel & Red Onion — 1 tsp Lemon Zest
• Pickled Fennel & Red Onion — Juice from ½ Lemon
• Pickled Fennel & Red Onion — 1 Tbsp Fresh Dill Roughly Chopped (Garnish after pickling)
• Sandwich Assembly — 2 Brioche Buns Buttered/Oiled and Toasted
• Sandwich Assembly — Shredded Iceberg Lettuce
• Sandwich Assembly — Tomato Slices
• Sandwich Assembly — Lemon to Finish

Method

1. PICKLE THE VEGETABLES: Add fennel and red onion to a mixing bowl. In a separate bowl or measuring cup, whisk together rice vinegar, water, sugar, kosher salt, lemon zest, and the juice from half a lemon until dissolved. Pour over the vegetables and toss well. Cover and refrigerate 30 minutes for quick pickling or longer, up to overnight Finish with fresh dill just before serving.
2. MAKE THE LEMON OLD BAY MAYO: In a bowl, combine mayonnaise, garlic, lemon juice, lemon zest, Old Bay seasoning, and Dijon mustard. Mix until smooth and season with kosher salt and black pepper to taste. Refrigerate until ready to use.
3. PREPARE THE DREDGE: In a shallow dish, combine flour, cornstarch, kosher salt, garlic powder, onion powder, smoked paprika, Old Bay seasoning, black pepper, and cayenne. In a separate bowl, whisk together eggs and buttermilk. Dip each soft-shell crab into the flour mixture, then the buttermilk mixture, then back into the flour mixture. Press lightly to coat well. Transfer to a wire rack and let rest for 5 minutes before frying.
4. FRY THE CRAB: Heat neutral oil to 350 degrees. Fry for 3–4 minutes total, turning once halfway through, until deeply golden brown and crispy. Transfer to a wire rack and season lightly with kosher salt while hot.
5. TOAST THE BRIOCHE: Lightly butter the brioche buns and toast cut-side down until golden brown.
6. BUILD THE SANDWICH: Spread lemon Old Bay mayo on both sides of the toasted brioche buns. Layer shredded iceberg lettuce on the bottom bun followed by sliced tomato. Add the crispy fried soft-shell crab. Top with the pickled fennel and red onion mixture and fresh dill. Finish with a squeeze of lemon.