Next Up

Try This at Home: How to Make Soft-Shell Crab Sandwiches

From: Food Network Magazine

Sandwich King Jeff Mauro shows Food Network Magazine how to prep and fry soft-shell crabs.

Scroll For More Photos

1 / 13

You can buy pre-cleaned soft-shell crabs, but live ones are better, and cleaning them is easy.

get the recipe

2 / 13

"The first time I had soft-shell crab, I thought I had to crack the claws and shells!" Jeff Mauro says.

3 / 13

Make the slaw: Trim and peel the daikon.

4 / 13

Shred on the large holes of a box grater. Transfer to a colander and squeeze dry.

5 / 13

Whisk the lime juice and honey in a medium bowl. Add the cilantro and daikon; season with salt and pepper, then toss to combine. Refrigerate the slaw until ready to serve.

6 / 13

Make the aioli: Combine the mayonnaise, sambal oelek and tomato paste in a small bowl. Grate in the garlic.

7 / 13

Season with salt and pepper, then stir to combine.

8 / 13

Clean the crabs (if live). Cut off the front of each crab just behind the eyes and mouth using kitchen shears; remove any yellow matter from the inside with your fingers, if desired.

9 / 13

Grab one of the pointy ends of the top shell and peel it back to reveal the gills; cut out the gills and discard. Repeat on the other side.

10 / 13

Flip the crab over and pull back the small flap known as the apron. Use your fingers to pull it off.

11 / 13

Cook the crabs: Put the flour in a shallow dish and season with salt and pepper. Dredge the crabs in the seasoned flour, turning to coat both sides; shake off the excess flour and set aside. Melt the butter in a large skillet over medium heat and swirl the pan until the foaming stops.

12 / 13

Add the crabs to the pan and cook until they start to turn an orange-red color, about 3 minutes per side. Remove to a paper towel-lined plate to drain and season immediately with salt.

13 / 13

Build your sandwich: Set your rolls cut side down in the same pan and cook until golden. Slather the roll tops with some of the chile aioli. Sandwich a hot crab and a scoop of slaw on each roll.