Cajun Soft-Shell Crabs on Buns
Submitted by 99nine99
Crispy pan-fried soft-shell crabs dredged in seasoned flour with paprika, garlic, and cayenne, served on toasted buns with Cajun mayo and scallions. A springtime Gulf Coast treat.
YIELD
4 servingsPREP
40 minCOOK
10 minREADY
50 minWhen soft-shell crab season hits, this is the sandwich you want to be making.
Whole crabs get soaked in milk, dredged in flour seasoned with paprika, garlic powder, and cayenne, then pan-fried in butter until the shells crackle and the edges go golden and crispy.
Tucked into a toasted bun with Cajun mayo and sliced scallions, it’s the kind of messy, crunchy, buttery bite that screams Gulf Coast springtime.
The whole thing comes together in under an hour, and most of that is just the crabs soaking in milk to mellow their briny flavor.
Pro Tips
- Buy your soft-shells fresh and have the fish market clean them. If you’re doing it yourself, sharp scissors and a quick hand are all you need. Snip the head, pull the apron, remove the gills.
- The milk soak is key. Thirty minutes in milk tempers the crab’s strong ocean flavor and helps the flour coating stick.
- Fry only two crabs at a time. Crowding the skillet drops the heat and you’ll end up steaming instead of crisping.
- Serve immediately. Soft-shell crabs lose their crunch fast, so get them on that bun and to the table while they’re still sizzling.
Ingredients
Directions
Soft-shell crabs are one of the great culinary joys of springtime.
They should be purchased fresh, and most fish markets are happy to clean them for you.
If not, the technique takes a little courage, but once you get the knack, it’s really quite easy: Rinse each crab under cold water and, with scissors, snip off the head about ¼ inch behind the eyes.
Turn the crab over on its back; lift and pull off the triangular apron on the lower part of the shell.
Flip the crab over and pull back the points of the top shell.
Remove and discard the gills on both sides.
Rinse the cleaned crab and pat dry.
- Soak prepared crabs in milk for 30 minutes. Meanwhile, in a bag, combine flour, paprika, garlic powder and cayenne.
Shake well; reserve.
- Remove the crabs from the milk and dredge in the seasoned Shake off any excess flour.
- Melt butter in a large skillet over medium-high heat. Sauté crabs, two at a time, for 4 to 5 minutes per side, or until crispy and browned. Remove to a paper towel to drain.
- Spread each toasted bun with 1 tablespoon of Cajun Sprinkle scallions on bottom half of bun, then top with a crab. Cover with top half of the bun and serve immediately.
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