Baked Soft-Shell Crab Sandwiches Recipe

Baking instead of frying the crabs and using low-fat mayo cuts the fat in half!

Read More

Advertisement - Continue Reading Below

Yields:

6

Prep Time:

25 mins

Total Time:

1 hr 20 mins

Cal/Serv:

517

Ingredients

Save Recipe

• 6 soft-shell blue crabs
• 1 1/2 c. low-fat milk
• 1/2 c. all-purpose flour
• 1/2 c. stone-ground yellow cornmeal
• 2 1/4 tsp. dry mustard
• 1 1/2 tsp. paprika
• salt
• Freshly ground pepper
• 3/4 c. low-fat mayonnaise
• 3 tbsp. chopped cornichons
• 1 tsp. juice from cornichons
• 3 tsp. capers
• 1 1/2 tsp. juice from capers
• 1 tbsp. fresh lemon juice
• 1 tbsp. lemon zest
• 2 large egg whites
• Cooking spray
• 6 soft buns
• 6 large Boston lettuce leaves
• 1 beefsteak tomato

Directions

• 1. Step 1In a baking dish, soak crabs in milk, covered, for 1 hour. Meanwhile, in a shallow bowl, combine flour, cornmeal, and 1 1/2 teaspoons each dry mustard, paprika, salt, and pepper; set aside.
  2. Step 2In a small bowl, make tartar sauce: Combine mayonnaise, cornichons with juice, capers with juice, lemon juice and zest, and remaining dry mustard. Cover and refrigerate until ready to use.
  3. Step 3Preheat oven to 450 degrees F. In a medium bowl, whisk egg whites and 1/4 teaspoon salt until foamy. Remove crabs from milk and pat dry. Dip 1 crab in egg whites, shake off excess, and dredge in flour-cornmeal mixture. Transfer to a baking pan coated with cooking spray. Repeat with remaining crabs. Spray crabs with cooking spray and bake until golden brown, about 8 minutes.
  4. Step 4Spread 1 heaping tablespoon tartar sauce on each bottom bun; then layer each with lettuce, tomato, crab, and top bun. Serve remaining tartar sauce on the side.

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below