• 1 Tbsp Dijon mustard
  • ¼ cup mayonnaise
  • 1 Tbsp whole grain mustard
  • ¼ tsp Old Bay seasoning


  • 2 cups cabbage, thinly sliced
  • 1 chile, thinly sliced 
  • 1 Tbsp whole grain mustard
  • 1 Tbsp unseasoned rice vinegar
  • Salt and pepper


  • 4 soft shell crabs, cleaned
  • 4 sandwich buns, warmed
  • 2 large eggs, beaten
  • 1¼ cups breadcrumbs
  • ½ cup all-purpose flour
  • 2 cups olive oil (for frying)
  • ¼ tsp cayenne pepper
  • 2 Tbsp Old Bay seasoning, divided
  • Salt and pepper


    1. Make the sauce. In the small bowl, whisk together the mayonnaise, Dijon and whole grain mustards, and Old Bay seasoning.
    2. Make the slaw. In the medium bowl, whisk together the vinegar and mustard. Add the cabbage, chile, salt, and pepper. Toss to combine.
    3. Prepare the soft shell crabs
      1. Pour oil into the skillet, ½ inch deep. Heat over medium-high heat until hot.
      2. While the oil is heating, whisk together the flour, cayenne, Old Bay seasoning, salt, and pepper in the shallow bowl.
      3. Meanwhile, whisk flour, cayenne, and 1 tsp. Old Bay seasoning in one shallow bowl; season with salt and pepper.
      4. Place the eggs in the second shallow bowl; set aside.
      5. In the third shallow bowl, whisk together the bread crumbs, remaining Old Bay seasoning, salt, and pepper.
      6. Dip the soft shell crabs first in the flour mixture (shaking off the excess), second in the egg, and third in the breadcrumb mixture.
      7. Place the crabs in the skillet, shell down. Cook on medium-high heat until golden brown (about four minutes per side).
      8. Transfer the finished crab to the paper towel-covered plate and season with salt.
    4. Build your sandwich. Enjoy!


Soft Shell Crab

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