Fried Soft-Shell Crab Sandwich with Arugula-Orange Salad

Salad Seafood Sandwich

Recipe by Chef Jason Bruner

Pulling from my Louisiana background, this is a Lowcountry riff on a classic New Orleans po’boy. Soft shell crab season is short and sweet in these parts, and this over-the-top sandwich allows it to shine. Winter is the perfect season for arugula; it adds a perfect peppery bite to the salad. This recipe makes extra Dill Aioli; keep it covered the refrigerator up to a week to jazz up weekday sandwiches, or serve a dollop or two with roasted salmon.

Photography By Shell Royster | June 05, 2019

Ingredients

SERVINGS: 1 Sandwich(es)

Dill Aioli

1 tablespoon dried dill
2 tablespoons fresh lemon juice
2 cups mayonnaise
Kosher salt and freshly ground black pepper, to taste

Arugula-Orange Salad

1 tablespoon fresh lemon juice
1 to 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 cups arugula
4 orange segments
1 tablespoon thinly sliced red onion
1 tablespoon sliced almonds

Crab

Peanut oil, for frying
2 soft-shell crabs
2 cups buttermilk
2 cups stoneground cornmeal
Kosher salt and freshly ground black pepper, to taste

1 bun, toasted
Lettuce
3 slices tomato
4 dill pickle slices

Instructions

1. Stir together all ingredients for the Dill Aioli. Set aside, or refrigerate overnight.

2. In a medium bowl, stir together lemon juice, olive oil and salt and pepper for the salad; top with arugula, orange, onion and almonds (do not toss). Set aside while frying crabs.

3. In a large Dutch oven, pour oil to a depth of 3 inches. Heat over medium-high heat until oil reaches 360°. Rinse crabs and pat dry. Place buttermilk and cornmeal in separate bowls. Dip crabs in buttermilk, then in cornmeal. Fry in batches until golden brown, 2 to 3 minutes. Let drain on paper towels.

4. Spread desired amount of Dill Aioli on both sides of toasted bun; top bottom bun with lettuce, tomato, pickles and crab. Cover with top half of bun. Toss salad; serve immediately with sandwich.