Recipe courtesy of Rachael Ray

Soft Shell Crab Sandwich

Name: Soft Shell Crab Sandwich
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: Vegetable oil, for frying; 3 large eggs; 1 cup milk; 1 cup beer; 2 cups all-purpose flour; 4 soft shell crabs, cleaned; 4 sandwich buns, toasted; Tartar Sauce, for serving, recipe follows; Sliced tomato, for serving; Lettuce leaves, for serving; 8 ounces mayonnaise; 2 tablespoons horseradish, drained; 1 cup sweet pickles, chopped; Kosher salt and freshly ground black pepper; 3/4 cup lemon juice

Getting reviews...

Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 4 servings

Save Recipe

Ingredients

Vegetable oil, for frying

3 large eggs

1 cup milk

1 cup beer

2 cups all-purpose flour

4 soft shell crabs, cleaned

4 sandwich buns, toasted

Tartar Sauce, for serving, recipe follows

Sliced tomato, for serving

Lettuce leaves, for serving

Tartar Sauce:

8 ounces mayonnaise

2 tablespoons horseradish, drained

1 cup sweet pickles, chopped

Kosher salt and freshly ground black pepper

3/4 cup lemon juice

Directions

Heat about 3 inches of oil in a saucepan to about 400 degrees F.
In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.