Open-Faced Soft-Shell Crab Sandwiches Recipe - Los Angeles Times
The first time I ate a soft-shell crab was in a diner on the Chesapeake Bay. It was deep-fried and served in a hamburger bun with lettuce and tartar sauce. It was wonderful, but I crave a sandwich...
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Cooking tools:
- Skillet
- Mixing bowl
- Whisk
- Toaster
- Chef's knife
- Cutting board
- Pot
- Steamer basket
- Plate
- Spatula
- Measuring spoon
- Paper towel
Ingredients
- 4 soft-shell crabs
- 1 egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon salt, divided
- 1 large or 2 small cloves garlic, pressed
- 1 cup extra-virgin olive oil
- 1/2 cup flour
- 1 teaspoon Old Bay seasoning
- Pepper
- 1/4 cup (1/2 stick) butter
- 4 slices French bread, about 1/2 inch thick
- 4 leaves red leaf lettuce
- 1 large tomato, or 2 small
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