We caught up with Andy McLeod, executive chef at Dockery’s (a platinum Good Catch Partner) to learn how to make a soft-shell crab BLT.
Soft Shell Crab B.L.T.
Toast a brioche bun (or your favorite sandwich bread) and add mayonnaise to the bottom bun until you feel like you should stop. Add lettuce first then tomato to the top bun.
Crisp some bacon slices up just the way you like them.
We are featuring a pan-fried soft shell crab this season, and looked to a classic sandwich to let crab get all the attention.
First, dredge the cleaned crab, shake off any excess, and season with some kosher salt. Then lay the cornmeal coated crab in a skillet well coated with oil and heated to just before the smoke point of the oil. The oil she be hot and shimmering but not quite smoking.
After about ten seconds lift the crab a little to look at the sear developing and move the crab around the pan to ensure an even sear. After two or three minutes flip the crab over and add a little butter, garlic, and thyme to the pan. Once the butter has melted and started to foam baste the crab until it puffs and is firm. Remove and place on a wire rack to drain for a few seconds.
Add the perfectly crispy, juicy crab to the bottom bun and place the bacon on top, and lay the dressed top bun to it. Bon appetit.
For the dredge:
1/2 cup corn flour
1/2 cup cornmeal
1 t paprika
Zest one lemon in a pint of mayonnaise and use in place of plain mayonnaise for another layer of flavor.