Ingredients:

  • 4 soft-shell crabs (about 4-5 ounces each)
  • 1 cup buttermilk (240 ml), for soaking
  • 1 cup all-purpose flour (120 g)
  • 1 cup cornmeal (125 g)
  • 1 teaspoon paprika (5 g)
  • 1 teaspoon garlic powder (5 g)
  • Salt and pepper to taste
  • Oil, for frying (vegetable or canola)
  • 8 slices of thick-cut bacon
  • 4 slices of toasted sourdough or white bread
  • 2 cups leafy greens (mixed spinach and arugula)
  • 1 medium tomato, sliced
  • ½ cup remoulade sauce (store-bought or homemade)

Instructions:

  1. Clean and prep the soft-shell crabs by removing the gills and trimming the eyes and mouth. Soak the crabs in buttermilk for 30 minutes in the refrigerator.
  2. In a bowl, combine flour, cornmeal, paprika, garlic powder, salt, and pepper.
  3. In a skillet, cook bacon until crispy; drain on paper towels.
  4. Heat oil in a deep skillet to 350°F (175°C). Remove crabs from buttermilk, dredge in the flour mixture, and fry for 2-3 minutes on each side or until golden brown. Use a slotted spoon to transfer crabs to a paper towel-lined baking sheet to drain excess oil.
  5. Layer a slice of toasted bread with leafy greens, crispy bacon, fried crab, tomato slices, and a generous dollop of remoulade. Finish with another slice of bread and cut in half to serve.