Recipe courtesy of Doris and Ed's

Grilled or Sauteed Soft Shell Crab BLT

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 1 serving
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2 jumbo soft shell crabs, cleaned

Blended olive oil, if grilling

Salt and freshly ground black pepper

Flour, for dredging, if sauteing

1 thick slice brioche, grilled or toasted

1 cup Basil Mayonnaise, recipe follows

6 to 8 arugula leaves, washed and dried 

2 to 3 slices beefsteak tomato

3 thin slices pancetta, cooked and kept warm

1 sprig rosemary, for garnish

Serving suggestion:

Shoestring potatoes or potato chips

Basil Mayonnaise:

2 egg yolks

2 teaspoons warm water

1 cup fresh basil leaves

1 1/2 cups blended oil

Pinch salt and freshly ground black pepper


  1. If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper. If sauteing, season the crabs with salt and pepper, and dredge lightly in flour. Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm. Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs. Garnish with rosemary, and serve with shoestring potatoes or chips.

Basil Mayonnaise:

  1. Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate.