Whole Soft Shell Crab Sandwich

June 1, 2026 By: Browne Trading Company

Time: 60 minutes

Soft shell crab season is one of the most anticipated moments of summer, and there’s no better way to celebrate it than enjoying the crab whole. This classic sandwich highlights the delicate sweetness and satisfying crunch of fresh soft shell crabs, dredged in a seasoned cornmeal coating and fried until perfectly golden. Layered with crisp lettuce, ripe tomato, bright lemon, and creamy remoulade on a toasted brioche bun, it’s a coastal favorite that captures the flavor of the season in every bite.

INGREDIENTS

Yield: 6 servings

6 soft shell crabs, dressed and thawed
1 quart buttermilk
2 tbsp red kosho (optional)
2 tbsp lemon juice
1 tbsp kosher salt
2 cups cornmeal
1 cup cornstarch
1 tbsp Old Bay seasoning
2 tsp kosher salt
1 tsp black pepper
2 cups neutral frying oil
1 ripe tomato, sliced
1 head romaine lettuce, shredded
1 lemon
6 brioche buns
2 oz butter
6 oz remoulade

PREPARATION

Step 1

In a mixing bowl, combine all ingredients for the buttermilk marinade. In a separate bowl, combine all ingredients for the cornmeal dredge.

Step 2

Submerge the soft shell crabs in the buttermilk marinade, allowing any excess to drip off. Dredge evenly in the cornmeal mixture, shaking off any excess coating.

Step 3

Heat the frying oil in a deep sauté pan or fryer to 375°F.

Step 4

Carefully place the crabs into the hot oil and fry until golden brown and crisp, about 4 minutes per side.

Step 5

While the crabs are cooking, butter and toast the brioche buns on a griddle until golden brown and lightly crisp.

Step 6

Transfer the fried crabs to a wire rack and season lightly with kosher salt.

Step 7

To assemble, spread remoulade on the bottom bun. Top with the fried soft shell crab, sliced tomato, shredded romaine, and a light squeeze of fresh lemon juice.