Soft Shell Crab Sandwich


It's normally bangers and burgers for bonfire night followed by a piece of parkin or toffee apple. You could try something new this year and this warming crab sandwich is just the ticket.


  • vegetable oil
  • 100ml milk or buttermilk if you can find it. If using buttermilk don't add the lemon juice.
  • 1 teaspoon of lemon juice
  • 1 large egg
  • 1 teaspoon of Creole seasoning (Barts do a really good one) or Cajun seasoning works well too.
  • 150g flour
  • 50g polenta (optional)
  • 4 soft shell crabs
  • 4 toasted rolls or baguettes
  • crispy lettuce
  • 2 tomatoes sliced

Put the lemon juice into a cup, pour over the milk and put to one side.

Mix the flour, creole seasoning and polenta, if using, together add some salt and pepper mix well and tip onto a small plate.

Beat the egg and stir in the now sour and curdled milk and pour into a shallow dish or small plate.

Take a wok or a deep sided frying pan and add the oil to a depth of 1/2 inch and bring to a frying heat. Alternatively you can use a deep fat fryer if you have one.

Take your defrosted soft shell crab cover in the seasoned flour mixture, then in the milk and egg mixture then back to the seasoned flour.

Carefully drop the flour covered crabs into the hot oil either one or two at a time depending on your pan/fryer and cook for two minutes each side or until golden brown. Once cooked drain them on some paper towel.

Add the crispy lettuce, sliced tomatoes to the roll add a sauce of your choice or the spicy mayo below and add your beautiful crispy soft sell crab. 


Simply mix up mayonnaise, wholegrain mustard, chopped capers, lemon zest, lemon juice and creole seasoning.

Photo: Jennifer Davick; Styling: Linda Hirst