Maryland Soft Crab Sandwich
Bite into the taste of coastal Maryland with this irresistible Maryland Soft Crab Sandwich, a seafood lover's dream packed with bold flavors and crispy perfection. Featuring succulent soft-shell crabs coated in a golden cornmeal crust seasoned with Old Bay—the ultimate hallmark of Chesapeake Bay cuisine—this sandwich is a true classic. Topped with fresh lettuce, juicy tomato slices, and a creamy blend of mayonnaise and Dijon mustard, every bite is a delightful contrast of crunchy, savory, and tangy goodness. Nestled in toasted burger buns and optionally enhanced with a dollop of coleslaw, this quick and easy 25-minute recipe is perfect for a casual lunch, seaside picnic, or backyard seafood feast. Whether you're a Maryland native or just craving a taste of the coast, this sandwich will instantly transport you to sandy shores and salty breezes.
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Recipe Information
Ingredients
- 4 whole Soft-shell crabs
- 1 cup All-purpose flour
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup Whole milk
- 1 cup Cornmeal
- 1 cup Vegetable oil
- 4 whole Burger buns
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 4 whole Lettuce leaves
- 4 whole Tomato slices
- 1 cup Coleslaw (optional)
Instructions
Rinse the soft-shell crabs under cold water and pat them dry using paper towels. Trim any excess if necessary.
In a shallow dish, combine the flour, Old Bay seasoning, salt, and black pepper.
In a separate shallow bowl, whisk together the eggs and milk to form an egg wash.
Place the cornmeal in a third shallow dish.
Dredge each crab in the seasoned flour, then dip it into the egg wash, and finally, coat it with the cornmeal. Ensure each crab is evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Carefully place the crabs in the skillet, top-side down. Fry for 2-3 minutes per side until golden brown and crispy.
Remove the fried crabs from the skillet and place them on a plate lined with paper towels to drain excess oil.
Toast the burger buns lightly using the skillet or a toaster.
Spread a layer of mayonnaise and Dijon mustard on the bottom half of each bun.
Assemble the sandwich by placing a lettuce leaf and a tomato slice on the bottom bun, followed by the fried crab. Add a scoop of coleslaw if desired.
Top with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 33.3 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.1 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 285 mg | 22% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1431 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
