Soft-Shell Crab Toast

By Melissa Clark

Soft-Shell Crab Toast
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(150)
Comments
Read comments

Broiling is perhaps the easiest way to cook soft shell crabs. All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes. It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices. Here, the broiled crabs are laid on toast and served as open-faced sandwiches. The toast absorbs the crab juices and also heightens the crunch. If you're pressed for time, or if you're a purist, you can skip the parsley jalapeño sauce. A lemon wedge is all you really need to bring out the sweetness of the crab.

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Ingredients

Yield:6 appetizer servings, or 3 main course servings
  • 2cups packed Italian parsley leaves
  • 2jalapeño peppers, seeded and coarsely chopped
  • 2teaspoons fresh lemon juice, more as needed
  • ¼teaspoon salt, more as needed
  • ½cup extra-virgin olive oil, more as needed
  • 6(½-inch-thick) slices country-style bread or pain de mie
  • 1large garlic clove, halved and peeled
  • Unsalted butter, as needed (optional)
  • 6(3-ounce) wild jumbo soft-shelled crabs, cleaned
  • Black pepper, as needed
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

340 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 19 grams protein; 399 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.

  2. Step 2

    Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.

  3. Step 3

    Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.

  4. Step 4

    Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.

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Ratings

5 out of 5
150 user ratings
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Comments

Linda Newman

I always pan fry dry in a non stick skillet. This is a much better idea. Broil the toast first and add rubbed garlic, so clever! My new and only way to enjoy this seasonal delicacy. Thank you Melissa Clark.

Suzanne

A delightfully UNmessy way to cook softshell crabs. It will be my go to!

Catherine

Made this, using NYT recipe for Japanese Milk Bread for the toast. In addition to the parsley sauce, spread a bit of Kewpie mayo on the toast before topping with the soft shell crab and sauce -- highly recommend!

jkf

I loved this. So simple, and no frying, the sauce is yummy and easy and the toasted bread rubbed with garlic and oil was the perfect addition.

Rick Born

I love broiling the crabs and serving them on toast. (I usually do them on the grill, which is also nice.) But I don't find that the parsley/jalapeno sauce adds all that much. Maybe it's missing an ingredient or two?

Rick Born

An easy and delicious way to enjoy soft shell crabs. I usually do them on the grill, but if it's raining or I'm just feeling lazy, the broiler is a great alternative.

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