Fried Soft Shell Crab Sandwich (Maryland Style) | Arteflame

Introduction

There is a fleeting magic to soft shell crab season that signals the true start of culinary summer. Imagine sinking your teeth into a buttery brioche bun, meeting the shattering crunch of a golden cornmeal crust, followed immediately by the sweet, succulent brine of fresh crab. It is the smell of the boardwalk brought right to your backyard, but elevated with a kiss of wood-fired smoke. This dish captures the essence of coastal living—relaxed, flavorful, and incredibly satisfying.

Why The Grill Beats The Fryer

While traditional Maryland recipes often call for deep frying, cooking these on the Arteflame grill changes the game. The solid steel cooktop provides that essential high-heat sear to crisp the shell without weighing the delicate meat down in heavy grease. It is a cleaner, lighter way to enjoy this delicacy, allowing the natural sweetness of the crab to shine through the savory Old Bay dredge while adding a subtle, smoky finish you just can't get on a stove.

Kitchen Wisdom

• Dry is Key: Water is the enemy of a good crust. Pat the crabs thoroughly dry with paper towels before dredging to ensure the flour adheres perfectly and crisps up rather than steaming.
• Watch the Heat: Use the different heat zones of the plancha. Start with high heat to sear the exterior, then move them slightly outward to a cooler zone if they need to finish cooking through without burning the butter.

Make It Your Own

If you are gluten-free, swap the all-purpose flour for a blend of rice flour and cornstarch; the rice flour actually yields an even crispier texture! No buttermilk? A quick egg wash or even plain milk works just fine to help the coating stick.

Ingredients

The Crabs and Dredge

• 4 fresh soft shell crabs (cleaned and dressed)
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal (for extra crunch)
• 2 tablespoons Old Bay seasoning (or preferred seafood seasoning)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 cup buttermilk (optional, for soaking)

For Grilling

• 3 tablespoons unsalted butter
• 2 tablespoons high-heat cooking oil (grapeseed or canola)

The Sandwich Assembly

• 4 Brioche buns, split
• 4 tablespoons tartar sauce or spicy remoulade
• 4 thick slices of heirloom tomato
• 4 leaves of crisp butter lettuce or iceberg
• Lemon wedges for serving

Instructions

Step 1: Prepare the Crabs

1. Ensure your soft shell crabs are fully cleaned. This involves removing the face (shears behind the eyes), lifting the sides to remove the gills (lungs), and pulling off the apron (flap) on the bottom.
2. Rinse the crabs gently under cold water and pat them thoroughly dry with paper towels. Water is the enemy of a good sear.
3. If you prefer a milder flavor, soak the crabs in buttermilk for 15 minutes, then drain.

Step 2: Create the Dredge

1. In a wide, shallow bowl, combine the all-purpose flour, yellow cornmeal, Old Bay seasoning, salt, and black pepper. Whisk until well blended.
2. Take each crab and dredge it in the flour mixture. Press the crab gently into the flour to ensure it is evenly coated on all legs and the body. shake off any excess flour; you want a light coating, not a thick batter.

Step 3: Fire Up the Arteflame

1. Build a medium-to-hot fire in your Arteflame grill. You want the center grill grate to be hot, but you will be cooking primarily on the flat steel plancha.
2. Allow the cooktop to reach searing temperature. Clean the surface with a scraper to ensure it is smooth.
3. Lightly oil the cooking surface where you plan to place the crabs.

Step 4: Grill the Crabs

1. Melt the butter with the oil directly on the plancha surface. The oil prevents the butter from burning too quickly.
2. Place the crabs on the hot, buttered surface, top shell side down first. You should hear an immediate sizzle.
3. Cook for about 3 to 4 minutes per side. The shells should turn a vibrant red-orange, and the crust should be golden brown and crispy.
4. While the crabs finish, place the brioche buns cut-side down on a cleaner section of the grill to toast lightly for 1 minute.

Step 5: Assemble the Sandwich

1. Remove the crabs and buns from the grill.
2. Spread a generous amount of tartar sauce or remoulade on both the top and bottom buns.
3. Layer the bottom bun with a lettuce leaf and a thick slice of tomato.
4. Place the hot, crispy crab on top of the tomato.
5. Close the sandwich with the top bun and serve immediately with a squeeze of fresh lemon.

Tips

Cooking soft shell crabs requires a bit of attention to ensure safety and quality. Because soft shells contain moisture inside their shells, they are notorious for "popping" when the moisture turns to steam and tries to escape. To minimize this, you can pierce the claws and the main body shell gently with a small knife tip before cooking to create steam vents. Always stand back slightly when they first hit the grill.

Furthermore, temperature management on the Arteflame is key. You want high heat to crisp the flour and cornmeal instantly, but not so high that the butter burns before the crab meat cooks through. Use the different heat zones of the Arteflame plancha effectively—sear near the center, then move them slightly outward if they need another minute to cook through without burning the crust. Freshness is paramount; soft shells should smell like the ocean, never fishy.

Variations

While the classic Maryland preparation is timeless, the neutral sweetness of crab meat makes it a perfect canvas for culinary experimentation. You can easily adapt this recipe to suit different dietary needs or flavor profiles without losing the essence of the dish. Here are a few ways to mix things up on your Arteflame grill:

• The Spicy Cajun: Replace Old Bay with Cajun seasoning and add a splash of hot sauce to the buttermilk soak. Serve with a spicy chipotle mayo.
• Gluten-Free: Swap the wheat flour for a blend of rice flour and cornstarch, and use gluten-free buns. The rice flour yields an incredibly crispy texture.
• Garlic Butter Style: Skip the dredge entirely. Baste the crabs continuously with a garlic-herb butter sauce while grilling for a "scampi" style sandwich.
• The BLT Crab: Add crispy bacon strips and avocado slices to the sandwich for a rich, savory club-style variation.
• Asian Fusion: Dredge in panko breadcrumbs and serve with a slaw tossed in sesame oil and soy ginger glaze instead of tartar sauce.

Best pairings

A soft shell crab sandwich is a rich, savory indulgence that pairs best with sides that cut through the richness or complement the seaside vibes. Since you already have the grill fired up, utilize the plancha space to cook your sides simultaneously. The smoky flavor profile of the crab bridges the gap between light summer salads and hearty comfort foods.

• Grilled Corn on the Cob: Cook fresh corn directly on the grill alongside the crabs. Brush with mayo, chili powder, and lime (Elote style) for a zesty kick.
• Tangy Coleslaw: A vinegar-based slaw provides a necessary acidic crunch to balance the fried texture of the crab and the buttery bun.
• Old Bay Fries: Thin-cut potato wedges cooked on the flat top, heavily dusted with Old Bay, are the traditional accompaniment.
• Beverages: An ice-cold Pilsner or a Maryland-style Lager (like Natty Boh) is classic. For wine drinkers, a crisp Sauvignon Blanc or a dry Rosé cuts through the butter beautifully.

Conclusion

Mastering the soft shell crab sandwich on the Arteflame grill is a rewarding experience that brings the flavor of the coast directly to your home. By moving away from deep frying, you allow the natural sweetness of the crab to shine, supported by a crust that is light, crispy, and infused with smoky nuances. It is a seasonal delicacy that feels luxurious yet remains incredibly easy to prepare.

We hope this recipe becomes a staple in your summer grilling rotation. The combination of hot, juicy crab, cool lettuce, and soft brioche is truly unbeatable. Once you have tried this method, you may never go back to ordering these in a restaurant again. Fire up your grill, gather your friends, and enjoy the short but sweet soft shell season. Don't forget to snap a photo of your creation and tag us—we love seeing how you grill!