Ingredients:

  • 1 cup full-fat Mayonnaise
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon finely chopped Capers (drained)
  • 1 tablespoon finely minced Cornichons or Dill Pickles
  • 2 tablespoons minced Fresh Chives
  • 1 tablespoon freshly squeezed Lemon Juice
  • 1/2 teaspoon Hot Sauce (e.g., Tabasco)
  • 1/4 teaspoon Paprika (smoked or sweet)
  • 4 medium/large Soft Shell Crabs, cleaned
  • 1 cup All-Purpose Flour
  • 1/2 cup Cornstarch
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 large Eggs
  • 1/4 cup Milk (whole or 2%)
  • Neutral Frying Oil (Canola, Vegetable, or Peanut) for 3 inches depth
  • 4 high-quality Brioche Buns
  • 2 tablespoons unsalted Butter
  • 4 large Butter or Romaine Lettuce leaves
  • 4 thin slices ripe Tomato

Instructions:

  1. For the Remoulade: In a medium bowl, whisk together mayonnaise, Dijon, capers, cornichons, chives, lemon juice, hot sauce, and paprika until fully combined. Cover and chill.
  2. Set up Dredging Stations: In the first shallow dish, whisk together flour, cornstarch, Old Bay, salt, and pepper. In the second dish, lightly whisk the eggs and milk.
  3. Oil Prep: Pour oil into a heavy-bottomed pot to a depth of about 3 inches. Heat the oil slowly until it reaches exactly 350°F (175°C) using a deep-fry thermometer.
  4. Clean and dry the soft shell crabs thoroughly with paper towels—this is crucial for a crispy, non-greasy result.
  5. Dredge: Working one crab at a time, dip it fully into the flour mixture (shaking off excess), then dip into the egg wash, and finally coat thoroughly again in the flour mix, pressing lightly to adhere the coating.
  6. Fry: Carefully lower 2 crabs at a time into the hot oil, ensuring the temperature stays above 325°F (160°C). Fry for 3–4 minutes per side until deeply golden brown and crispy.
  7. Drain: Remove the crabs using a spider strainer and place them immediately on a wire rack set over a baking sheet. Sprinkle lightly with finishing salt while hot.
  8. Toast Buns: Split the brioche buns. Lightly butter the cut sides and toast them cut-side-down in a separate dry pan over medium heat until golden brown (about 1 minute).
  9. Assemble the Sandwich: Spread a generous layer of chilled remoulade on both the top and bottom buns. Layer with lettuce, the crispy soft shell crab(s), and a slice of tomato. Cap with the top bun and serve immediately.