Maryland Soft Crab Sandwich
Growing up in Maryland has it’s benefits, great seafood is one of them. I just love a good soft crab sandwich! Let me date my self and say that I remember being a pre-teen (at least 28 years ago), going to my grandparents waterfront home on Seneca Creek and picking soft crab’s out of the slough box. So excited because I knew that my grandmother was going to turn that soft crab into an amazing sandwich for me. I would stand right next to her as she cleaned and prepared it for frying. Watching intently, mouth watering like it still does today when I think about it.
Of course those days are long over, when I want a soft crab sandwich now I make it myself just the way she used to
Flavor Burst
If you’ve never had one of these let me tell you that the flavors “Burst” when you bite into it. The crabs were from the Chesapeake Bay and the tomatoes were from the farm across the street when she used to make it. Today the crabs are from the same place and the tomatoes are from my home vegetable garden. This is a one of those recipes where you don’t need to complicate it or get crazy with ingredients and techniques, simple is beautiful.
Fast, Quick And Tasty
- 1 Cup White Flour
- ¼ Cup Old Bay
- 1 Egg
- 1 Soft Shell Crab
- 2 Pieces White Bread
- 1 Pad of butter
- 2 Tbs of Vegetable Oil
- Shake Of Sea Salt
- Shake Of Pepper
- 2 Slices of plump ripe Tomato
- 1 Tbsp Mayonnaise
- Mix Flour & Old Bay in bowl
- Crack & whip egg
- Dip crab in egg
- Toss crab into flour & Old Bay mix – cover completely
- Heat frying pan to med-high with butter & oil
- Once heated, place crab into pan cook about 4 minutes, flip and cook the other side about 3 minutes
- Spread mayonnaise on bread, place crab onto bottom piece of bread
- Add sliced tomato on top
- Shake of salt & pepper
- Add top piece of bread
- Enjoy!
Time To Eat
You should end up with something along the lines of this sandwich right here.
Shown here with a scoop of Sessa’s Blackened Chicken Slaw.
Enjoy.
