Ultimate Soft-Shelled Crab Sandwich

A true delicacy, the soft-shelled crab is a springtime treat. Ask your fishmonger to clean them for you, as it is messy and a bit complicated.

Serves: 2Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • Vegetable oil, for deep-frying
  • 1 cup flour
  • 1 cold egg
  • 1 cup cold water
  • 2 tsp. Old Bay Seasoning
  • Salt and pepper, to taste
  • 2 large soft-shelled crabs
  • 4 slices hearty wheat bread
  • 1 cup shredded Romaine lettuce
  • 1 large ripe tomato, thinly sliced
  • 1⁄2 cup tartar sauce


  • Heat the oil in a pot or deep-fryer to 375°F.
  • Mix together the flour, egg, water, Old Bay, and salt and pepper. Do not overmix. Keep cold.
  • Dip the crabs in the batter and carefully place them in the oil. Fry for about 5 minutes or until the oil stops bubbling and the crabs float, turning once. Transfer to paper towels to drain, and blot dry.
  • Spread tartar sauce on the slices of bread. Place the lettuce and tomato on the bread and place the fried crabs on top. Serve hot.