Soft Shell Crab BLT
The Soft Shell Crab. That glorious delicacy that must be captured within a 2 hour window of the crabs shedding of one shell, and the hardening of it’s next shell. I find myself wondering who first discovered this fleeting, luscious state of crab perfection! Whoever this genius was… I am forever in your debt!
Probably because my unconscious mantra seems to be “Everything In Excess”, I combined 3 of my ultimate favorite foods: Soft Shell Crab, home cured Chester White Heritage Bacon, and Fried Green Tomatoes to create a sensory overload BLT!
Soft Shell Crab BLT with fried green tomatoes
Makes 2 sandwiches / Serves 2
4 sliced Challah bread sliced
2 – 4 Soft Shell Crabs cleaned (large enough to cover your bread slices)
Sliced Green Tomatoes or Tomatillos (enough to cover your bread slices)
4 strips bacon cooked till crisp (enough to cover your bread slices)
Tender lettuce slices
1/2 cup flour, 1 tablespoon Old Bay, mixed on a plate
1/2 cup cornmeal, 1 teaspoon sea salt, mixed on a plate
1 egg well beaten in a bowl
Olive oil for cooking
- Dip/dredge the tomato or tomatillo slices alternately in egg, flour mixture, egg, cornmeal mixture covering on all sides.
- Saute in hot oil turning a few times until brown and crispy on the outside, and tender on the inside approximately 20 minutes. Set aside.
- Dredge the cleaned soft shell crabs on both sides in the flour mixture, and saute’ in another pan with hot oil till crispy outside, and cooked through on the inside approximately 4-5 minutes each side. Set aside.
- Toast the Challah Slices, allow to cool, and spread one side of each slice with Lemon Aioli. (Recipe Follows)
- Layer 2 crisp bacon slices, sauteed soft shell crab, fried green tomato or tomatillo slices, and lettuce onto the toasted, aioli spread challah. Top with the other slice of toasted, aioli spread challah.
1 clove garlic chopped
1 egg yolk
juice from 1/2 lemon
1 teaspoon salt
1/2 teaspoon of pepper
1/4 cup olive oil (approximate)
- In a mortar & pestle, emulsify egg yolk, garlic, salt, and pepper.
- As the mixture lightens and thickens, slowly add in lemon juice.
- Continue to emulsify with pestle
- Slowly add oil and continue to emulsify with your pestle.
- If mixture does not get as thick as you would like, simply put it a blender for about 30 seconds.
- Chill until use (no more than several hours due to raw yolks)