Grilled Softshell Crab SandwichesSteven Raichlen
Grilled Softshell Crab Sandwiches
- Yield: Serves 4
- 8 softshell crabs, cleaned
- 5 tablespoons unsalted butter, melted
- Old Bay seasoning, for sprinkling
- Cajun seasoning, for sprinkling
- 4 brioche hamburger rolls
- 1 luscious ripe red tomato
- 4 Bibb lettuce leaves
- ½ cup Charred Lemon Aioli
1: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well.
2: Pat the softshell crabs dry with paper towels. Brush on both sides with melted butter (you’ll need about 3 tablespoons). Season generously on both sides with Old Bay and Cajun seasoning.
3: Lightly brush the brioche rolls on the cut sides with the remaining melted butter.
4: Arrange the softshell crabs on the grate and grill until sizzling and browned on both sides, about 3 to 4 minutes per side.; when cooked, the shells will turn orange.
5: Toast the buns on the grill.
6: To assemble, place a lettuce leaf on the bottom half of each bun. Top with a crab, then a tomato. Slather the top bun with Charred Lemon Aioli. Close the sandwich and dig in!