Recipe for soft-shell crab sandwiches with avocado and chipotle-lime mayo
Serves 4
Soft-shell crabs are a delicacy only available for a few months, usually from April through the summer, harvested in more southern waters. On restaurant menus you’ll often see soft-shells deep-fried, but they need nothing more than a quick saute to really shine. Carl Fantasia of New Deal Fish Market in Cambridge says that after the crabs are caught, they are kept in large tanks and checked every four hours. As soon as they show signs of molting, or discarding their hard shells, they are harvested and shipped out, as the shells begin to harden again in hours. Look for fresh crabs that are still kicking, and ask the fishmonger to clean them for you. New Deal has primes (medium size) for $4.99 a piece, whales (largest grade) for $6.99. Captain Marden’s Seafoods in Wellesley is selling jumbos (large) for $6.95 a piece. Call ahead for availability.
MAYONNAISE
½cup mayonnaise2chipotle chilies in adobo sauce, choppedJuice of 2 limes
1. In a small bowl whisk together mayonnaise, chipotle, and lime juice.
2. Taste for seasoning and add more chipotle, if you like.
SANDWICHES
4cleaned soft-shell crabs1½teaspoons Old Bay seasoning2tablespoons vegetable oil4hamburger buns or sandwich rolls1avocado, pitted and sliced1large tomato, cored and sliced
1. Season the crabs with the Old Bay.
2. In a large skillet over medium-high heat, heat the vegetable oil. Add the crabs, rounded sides down, and cook for 5 minutes. Turn and cook 5 minutes more.
3. Meanwhile, cut open the buns or rolls and toast them. Spread mayonnaise on both sides of the rolls. Add a soft-shell to each, and top with avocado and tomato.
Catherine Smart
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