Recipes
Chesapeake Soft Shell Crab Sandwich
Makes 4 servings
Enjoy this bite of the bay with the creamy smooth texture of a Blue cheese dressing. Soft shell crabs come only one time of the year, so don’t miss out!
Ingredients
Buttermilk Blue cheese dressing:
- ½ cup Castello Extra Creamy Blue Cheese
- ½ cup buttermilk
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper, to taste
Sandwich:
- 4 country-style soft rolls
- 1 cup herb salad mix
- 4 tomato slices
- ½ cup flour
- ½ cup ground blue corn meal
- 2 eggs, lightly beaten
- 4 soft shell crabs, cleaned
- Salt and pepper to taste
- 2 tablespoons canola oil
- 1 tablespoon Lurpak Unsalted Butter
Directions
1. Prepare the buttermilk Blue cheese dressing: In a food processor, pulse the Blue cheese with the buttermilk. Slowly add the olive oil in a steady stream while processor is working. Season with lemon juice, salt and pepper and set aside until you are ready to use.
2. Cut open the rolls and spread the dressing on top and bottom. Lay herb salad on the bottom of the roll and top with a slice of tomato. Set aside while preparing the crabs.
3. Place the flour, cornmeal, and eggs in three separate bowls.
4. Dredge the soft shell crabs through the flour, shaking off any excess. Dip them in egg and then dredge through cornmeal.
5. Melt butter over medium heat. When butter begins to bubble, add the crabs and cook for 3 minutes on each side.
6. Place a crab on the bottom of the roll and top with a spoonful of buttermilk dressing. Serve immediately.
Tip: if you don’t have blue cornmeal, use a coarse yellow or white cornmeal instead.