Soft-Shell Crab Sandwich

Soft-Shell Crab Sandwich

By Kristie collado Published: April 30, 2018

  • Yield: 4 Servings
  • Prep: 5 minutes
  • Cook: 10 minutes
  • Ready In: 15 minutes

Available from mid-spring through early fall on the East Coast, soft-shell crabs are truly a treat for the senses — every succulent bite offers a gentle wave of ocean flavors and an impressive, whole-crab presentation. The key to this recipe? Don’t overcook the crab; it should be plump and tender. Serves 4.


  • 4 soft-shell crabs dressed
  • ¼ cup all-purpose flour
  • ¼ cup extra-virgin olive oil
  • Salt to taste
  • Pepper to taste
  • 2 Tbsp mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 tsp dry white wine
  • 4 crusty Italian rolls
  • 1 large beefsteak tomato sliced


  1. Dredge the crabs with all-purpose flour.
  2. Heat the olive oil in a sauté pan over medium-high heat, add the crabs, and cook for 2 minutes. Turn and cook 2 minutes more or until golden.
  3. Season with salt and pepper. Keep warm.
  4. Meanwhile, combine the mayonnaise, mustard, wine, and some pepper in a bowl.
  5. Assemble the sandwich: split the rolls lengthwise, spread with mustard sauce, and top with crab. Garnish with tomato slices and serve.