Recipe courtesy of Bobby Flay

Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes

Name: Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: 1/4 cup ketchup; 2 tablespoons red wine vinegar; 1 teaspoon celery salt; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground cayenne; 1/2 small head white cabbage, finely chopped; 4 large or 8 small soft shell crabs, cleaned; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; 4 soft buns, buttered if desired, and grilled; 2 yellow tomatoes, cut into 1/4-inch-thick slices

Getting reviews...

Level: Easy
Total: 1 hr 25 min

Prep: 15 min
Inactive: 1 hr
Cook: 10 min

Yield: 4 servings

Save Recipe

Ingredients

Slaw:

1/4 cup ketchup

2 tablespoons red wine vinegar

1 teaspoon celery salt

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne

1/2 small head white cabbage, finely chopped

Grilled Soft Shell Crabs:

4 large or 8 small soft shell crabs, cleaned

1/4 cup canola oil

Kosher salt and freshly ground black pepper

For Assembly:

4 soft buns, buttered if desired, and grilled

2 yellow tomatoes, cut into 1/4-inch-thick slices

Directions

For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl. Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving.
For the crabs: Heat a charcoal or gas grill to high heat direct grilling. Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size.
For assembly: Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes. Serve immediately.