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Soft Shell Crab CLT (Crab, Lettuce & Tomato Sandwich)

Prep Time:

20 mins

Cook Time:

10 mins

Servings:

Flavors Used:

Hey y’all, if you’ve never had a CLT, you’re in for a treat. Soft shells are crabs right after they’ve shed their hard shell, so you can fry ‘em whole and bite right through. With that golden crunch, fresh lettuce, juicy tomato, and a smear of Duke’s mayo, this sandwich is flavored through and through. Slice your tomatoes thin, not thick, so they don’t slide out when you bite in. It’s all about balance, my friends! Let’s make it good, my friends!

Ingredients

Breading Station:

2 tbsp Dan-O’s Crunchy Seasoning
1 tbsp Dan-O’s SEA-soning
1 cup panko breadcrumbs
1 cup flour
3 large eggs, beaten

Crab:

6 soft shell crabs (thawed if frozen)
Peanut oil (for frying)

Sandwich Assembly:

Dan-O’s Crunchy Seasoning (to sprinkle on mayo)
4 slices sourdough bread
4 tbsp mayonnaise
4 lettuce leaves
1 large tomato, thinly sliced

Preparation Instructions

Make the breading: Combine panko, Dan-O’s Crunchy and Dan-O’s SEA-soning in a zip-top bag. Crush lightly with a rolling pin to break into smaller crumbs.
Prep the crabs: Pat dry with paper towels. Coat in flour, dip in beaten eggs, then press into the seasoned panko.
Fry the crabs: Heat oil to 355–375°F. Fry crabs 1 minute per side, until golden and crispy. Drain on paper towels.
Toast the bread: Toast slices in a pan until golden.
Build the sandwich: Spread mayo on both sides of bread, sprinkle with Dan-O’s Crunchy. Add fried crab, lettuce, and tomato. Top with a second slice of bread. Serve and Yum Yum Get Ya Sum!