Chesapeake Soft-Shell Crab Sandwich

Serves 4

Ingredients

• 4 medium fresh soft-shell crabs, cleaned
• 1 cup buttermilk
• 1 large egg
• 3/4 cup all-purpose flour
• 1/4 cup fine yellow cornmeal
• 2 tsp Old Bay seasoning
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup vegetable oil
• 2 Tbsp unsalted butter
• 1/2 cup mayonnaise
• 2 Tbsp sweet pickle relish
• 1 Tbsp fresh lemon juice
• 4 soft hamburger buns
• 4 large butter lettuce leaves
• 1 large ripe tomato

Instructions

1. 1Pat the soft-shell crabs thoroughly dry with paper towels and check that the gills and face have been removed; set them on a plate.
2. 2In a shallow bowl whisk together the buttermilk and egg until smooth. In a second shallow dish stir the flour, cornmeal, Old Bay, salt, and black pepper.
3. 3Dip each crab first in the buttermilk mixture, letting excess drip off, then press firmly into the seasoned flour mixture so both sides and the legs are well coated. Place dredged crabs on a clean plate.
4. 4Stir the mayonnaise, sweet pickle relish, and lemon juice together in a small bowl to make a quick tartar sauce; refrigerate until assembly.
5. 5Slice the tomato into four thick rounds and separate the lettuce leaves; set aside. Split the buns if needed.
6. 6Heat a large (12-inch) heavy skillet over medium heat. Add the vegetable oil and butter; when the butter foam subsides and the fat shimmers (about 350°F), carefully lay in the crabs top-side down without crowding—work in two batches if necessary.
7. 7Fry undisturbed 3 to 4 minutes until the underside is deep golden and crisp. Flip gently with a wide spatula and cook the second side another 3 minutes until the crabs are opaque at the thickest point and the coating is evenly browned. Transfer to a wire rack set over a sheet pan.
8. 8While the crabs rest 2 minutes, toast the cut sides of the buns in the same skillet 30–45 seconds until lightly golden.
9. 9Spread a generous spoonful of tartar sauce on both cut sides of each bun.
10. 10Place a lettuce leaf on each bottom bun, top with a tomato slice, then nestle a hot crab on top. Cap with the top bun and serve immediately while the coating is still crackling.