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Categories:
tomatoes basil extra-virgin olive oil red wine vinegar generous kosher salt flour Bay seasoning soft-shell crabs unsalted butter Bread mayonnaise tomato
Viewed: 75 - Published at: 9 years agoIngredients
- 1 (15-ounce) can whole tomatoes, drained, tomatoes halved and seeds discarded
- 1/4 cup loosely packed basil leaves, very thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Generous pinch sugar
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1/2 tablespoon Old Bay Seasoning
- 8 large soft-shell crabs, preferably jumbo or "whale" size,
- 4 tablespoons unsalted butter
- 8 (1/2-inch-thick) slices boule or rustic bread
- 6 tablespoons mayonnaise
- Sliced tomato, sliced white onion, and Bibb lettuce leaves, for serving
Method
- Preheat the oven to 300°F. Arrange tomato halves on rimmed baking sheet and bake until excess moisture has evaporated and tomatoes are a deeper red color, about 30 minutes. Let cool slightly.
- Finely chop tomatoes and transfer to a medium mixing bowl. Stir in basil, olive oil, vinegar, and sugar. Season tomato salsa with salt and pepper.
- In a shallow bowl, stir together flour and Old Bay; season with salt and pepper. Lightly dredge crabs in the seasoned flour.
- In a large, wide skillet, melt the butter over medium-high heat until foamy. Add crabs, shell-side down, and cook until browned and crisp, about 3 minutes; be careful, as soft-shell crabs sometimes pop in the pan. Flip crabs and cook until crisp and golden on bottom side, about 3 minutes. Transfer crabs to paper-towel-lined plates.
- Spread 4 bread slices with mayonnaise, then top with lettuce leaves, crabs, tomato salsa, sliced tomatoes, and onion. Close sandwiches and serve immediately.
