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Soft Shell Crab BLT

If you’re a southern, pork-loving, crab-eating backyarder you’re going to love this FRIED SOFTSHELL CRAB 🦀 BLT 🥪!!!!! This sandwich 🥪 takes 2 beloved ingredients and slams them together on one incredible handheld meal of dreams!!! Spicy remoulade, crisp lettuce and heirloom tomatoes complete the bridge between smoky sweet bacon and rich savory crab fat!! 




  • Homemade Bacon (or thick cut) 
  • 2 soft shell crabs 
  • red romaine 
  • tomato (I used a purple Cherokee) 
  • thick cut bread 🍞 
  • 1-1/4 cp Zatarain's fish fry 
  • 3/4 cp flour
  • 1/4 cp mustard 
  • 1/2 beer
  • 4 tsp hot sauce
  • 1 lemon 
  • 1 tbsp capers
  • 2 cloves garlic 
  • 2 tsp paprika 
  • 2 tsp creole mustard 
  • 2 tsp Worcestershire 
  • salt and pepper 
  • 1 tbs minced parsley 
  • 2 tsp chives 
  • 1 cp mayo
  • oil for frying
  • favorite creole seasoning 
  • pepper jelly of choice 



  1. Prepare soft shell crabs by cutting off face, removing bottom flap. And cutting out lungs of crab. Make marinade by mixing 1/4 cp mustard, 2 tbs hot sauce, 1/2 lemon, creole seasoning and 1/2 beer. Place crabs in marinade for 2-3 hours. 
  2. Make remoulade. In a food processor, blind garlic in 1/2 lemon juice till fine. Add capers and process. Add mayo, 2 tsp creole mustard, paprika, Worcestershire, 2 tsp hot sauce, salt and pepper, parsley and chives. Blend. 
  3. Heat oil to 350.
  4. Mix fish fry and flour. Season with creole seasoning. 
  5. Dredge crab in dry mixture. Deep fry till golden brown and starts to float. 
  6. Toast buns.
  7. Fry up bacon and once crisp glaze with pepper jelly 
  8. Assemble with crabs topped with sauce, place 4-5 pieces of bacon lettuce and tomato. Devour/enjoy!!! 
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