Soft-shell Crab B.L.T. with Lemon-Pepper Mayonnaise

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Picture of Soft-shell Crab B.L.T. with Lemon-Pepper Mayonnaise Recipe Photo: Soft-shell Crab B.L.T. with Lemon-Pepper Mayonnaise Recipe
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Total Time:
1 hr 40 min
Prep
25 min
Inactive
1 hr 0 min
Cook
15 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

Lemon-pepper Mayonnaise:

  • 2 large egg yolks*
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 lemon, juiced
  • 1 cup vegetable oil
  • 2 teaspoons cracked black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped

Crabs:

Sandwich:

  • 4 soft bread rolls, such as brioche or croissants, split and lightly toasted
  • 4 red leaf lettuce leaves
  • 1 vine-ripe tomato, sliced
  • 8 slices hickory-smoked pepper bacon, cooked
  • 1 avocado, halved, pitted, peeled, and sliced

Directions

To make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, and lemon juice; process together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor and pour the mayonnaise into a small bowl. Mix in the black pepper and parsley, cover, and refrigerate; may be kept for up to 3 days.

To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.

Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.

Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.

To build the sandwich: Spread the lemon pepper mayonnaise on both halves of the toasted bread, add the lettuce, tomato, bacon, and avocado. Lay a fried soft-shell crab on top and close up the sandwich.

* Raw Egg Warning

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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Newest Ratings and Reviews

Read all 3 reviews

  • on July 09, 2011

    Flag

    I've made this recipe a few times now, and I absolutely love it. I make it when we are entertaining; it looks so impressive, but is really not that difficult to pull off. Great for a summer evening dinner al fresco!

    people found this review Helpful.
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  • on May 30, 2006

    Flag

    My family really loved this!

    people found this review Helpful.
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  • on June 24, 2004

    Flag

    These sandwiches were so unusual looking to put out on the table on a large platter with big lettuce pieces hanging out over the bread. I used a warmed rustic Italian bread sliced fairly thin. I also used a homemade lemony tarter sauce instead of the mayonnaise. Everything was delicious.

    people found this review Helpful.
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