Soft-shell Crab Sandwiches With Pancetta And Remoulade 2 Ways
From victoriaregina 15 years ago
- 10 minutes to make
- Serves 4
Live, fresh or frozen-all good when it comes to these babies. Sweet and tender with a mild, tangy flavor. The soft-shell is the blue crab in its molted state.The molting process means an abundant supply of soft crabs from late spring to early fall, with May through September ranking as the most productive months. Read more They are available frozen year round. I received a case of 12 frozen for a present and will have company to share them with us. A few facts: The soft-shell season is traditionally marked with the first full moon in May.At that time, the blue crab begins its molting season to accommodate its summer growth.The actual shedding of the shell can take anywhere from one to three hours, after which it must be removed or the hardening process will continue, reducing the quality of the soft-shell crab. Soft-shells are harvested in their peeler stage in peeler pounds or pots and transferred to shedding operations where they are monitored around the clock. Virginia’s waters and products are regulated by federal and state agencies including the FDA, the Virginia Department of Health, the Virginia Department of Agriculture and Consumer Services, the Virginia Department of Environmental Quality, and the Virginia Marine Resources Commission, insuring that only safe wholesome seafood are sold. By Chef Bruce Sherman of Food and Winer See less
Ingredients
- Recipe by Bruce Sherman shopping list
- Chef Way; shopping list
- Sherman places crabs and pancetta on small rounds of brioche slathered with homemade remoulade (mayonnaise mixed with mustard, capers, cornichons and herbs). He then sprinkles them with bits of hard-boiled egg and dresses the plate with a caper-brown butter sauce. shopping list
- Easy Way; shopping list
- Prepare hefty soft-shell crab sandwiches by layering salty slices of pancetta, slabs of tomato and a remoulade made with store-bought mayonnaise. Skip the fancy plating, omitting the eggs and the butter sauce. shopping list
- Ingredients: shopping list
- 1/2 cup mayonnaise shopping list
- 3 cornichons, finely chopped shopping list
- 1 tablespoon minced red onion shopping list
- 2 teaspoons chopped tarragon shopping list
- 1 teaspoon capers, chopped shopping list
- 1 teaspoon Dijon mustard shopping list
- salt and freshly ground pepper shopping list
- 4 slices of pancetta (2 ounces) shopping list
- 2 tablespoons unsalted butter shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 4 jumbo soft-shell crabs shopping list
- all-purpose flour, for dusting shopping list
- 4 large brioche buns, split and toasted shopping list
- One 5-ounce bunch of arugula, trimmed shopping list
- 1 large tomato, thinly sliced shopping list
How to make it
- In a small bowl, whisk the mayonnaise, cornichons, red onion, tarragon, capers and mustard. Season with salt and pepper.
- In a large skillet, arrange the pancetta slices in a single layer. Place a flat pot lid, slightly smaller than the skillet, directly on the pancetta to weight it down. Cook over moderate heat, turning once, until the pancetta is crisp, about 6 minutes. Transfer the pancetta to paper towels and wipe out the skillet.
- .In the skillet, melt the butter in the olive oil. Season the soft-shell crabs with salt and pepper and dust them generously with flour. Add the crabs to the skillet and cook over high heat, turning once, until crisp, about 7 minutes.
- Spread the remoulade on the cut sides of the buns. Arrange the pancetta on the bottoms and top with the arugula, tomato slices and crabs. Close the sandwiches, cut them in half and serve.
People Who Like This Dish 3
- hot_it_up Columbiana, AL
- momo_55grandma Mountianview, AR
- crazeecndn Edmonton, CA
- terryr Henderson, NV
- victoriaregina USA, VA
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The Rating
Reviewed by 5 people-
Growing up on Long Island, softshell blue claw crabs were one of my favorite foods. I will have to try and find them out here in Cal. and try this terrific recipe. Many thanks!!
TerryR
terryr
in Henderson loved it
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A crabby good recipe thanks bunches high5
momo_55grandma
in Mountianview loved it
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Love those soft shell crabs. I call them the real crabby patty. \0
Jeff
hot_it_up
in Columbiana loved it
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