So now you’ve searched high and low for soft-shell crabs, maybe to make Soft-Shell Crabs with Butter and Garlic and a side of Aglio e Olio? I can just see it – you finally find them and, in a panic, you decide to spend part of your life savings so you can put a bunch away in the freezer. You wouldn’t want to be without them at a later date! So you’re left with a bunch of soft-shells and not a clue what to do with them. Well, why not do what we did and make a delicious soft-shell crab sandwich?
This meal took about 15 minutes, but that’s only because we had about 15 peppers which had been grilled the weekend before for a bachelorette party (aka “hen do” in other parts) my sister threw for a friend of hers down at the shore. We tried to stay out of their way, but with no male stripper for me to corrupt, I felt no need to be in the ‘thick of things’. What I did love was the variety of penis paraphernalia. Nothing screams “bachelorette party” like penis-shaped straws, penis whistles, a penis-shaped chip tray, penis-shaped pez-on-a-necklace (ohhh the fun… and the taste!) and phallic-shaped skewers of grilled chicken and peppers for the girl’s to dine on before their boozy night out. Fortunately for us, the friend who brought the ingredients for the skewers must’ve thought the party was bigger, because she brought about 4 huge ziplock bags filled with marinating red, green, yellow and orange peppers. They barely used any, so we skewered the rest of them, grilled them up and took them back to Brooklyn with us. So, there we sit a day later with a few leftover garlic-butter soft-shells, a few bags of grilled peppers (thanks, Jackie!) and a bunch of penis-straws. What to do? First, taunt husband with penis straw. Check. Next, put penis straw under husband’s pillow. Check. Finally, get rid of all those pounds of grilled peppers by making some pepper aioli, reheat those crabs and grill some delicious fresh rolls. Check!
***Thanks to bachelorette.com for the use of these friggin awesome pictures of their “Pecker Party Plates” and “Pecker Party Straws”. Perhaps you’d like to visit them to order a “Mid-sized Penis Cake Pan” for your next Daring Bakers competition? ***
If you don’t have the soft-shells, you can so get creative with this meal. Grill some salmon, fry some white fish dipped in batter or herbed flour, grill chicken or pork, maybe even throw some ground lamb burgers on the bun instead. This pepper aioli was so unbelievably delicious and versatile, we found ways to use it the rest of the week. So bring out your inner bachelorette (even you guys….work it), blow on your penis-shaped whistles and chomp into a
penis-shaped soft-shell sandwich (or your topping of choice) with pepper aioli.
SOFT-SHELL CRAB SANDWICHES ON BUTTERED GRILLED ROLL WITH PEPPER AIOLI AND CAPERS
- 2 large soft-shell crabs (or other topping of your choice – battered and fried white fish, grilled or sauteed salmon, lamb burger, fried calamari, etc… use your imagination!)
- some shredded savoy or napa cabbage
- 2 tablespoons of capers
- For the aioli (feel free to use our roasted garlic aioli instead):
- blender or food processor
- 1 cup of either roasted or grilled red, orange and/or yellow peppers (make sure they have been cooled and try to remove some of the skin if possible if it’s been charred)
- 1 egg yolk (fresh eggs and organic, if possible, are best here)
- 1 clove garlic (for a less strong flavor, roast the garlic first)
- 1 teaspoon (or a few shakes) of hot sauce
- 1 tablespoon paprika
- Optional: 1 tablespoon of curry powder
- Optional: 1 tablespoon of chipotle powder
- extra virgin olive oil (have at least one cup handy)
- juice of 1/2 a lemon (or more to taste)
- salt to taste
What to do:
- Place all of your ingredients except the olive oil, lemon and salt into your blender or food processor and blitz or pulse till smooth. You may have to scrape the sides a few times in order to get everything pureed.
- With the lid on, slowly stream in your olive oil as you keep the blender/food processor on constant puree and allow the aioli to emulsify (meaning mix together to form a thicker puree). You may not need to use the whole cup of olive oil. When you notice it getting emulsified, stop and taste for consistency and flavor. Keep adding more oil if you like it very thick.
- Squeeze in some lemon and a pinch of salt, whizz it up again and taste to make sure seasoning is to your liking.
- Meanwhile, heat up your frying pan with a bit of olive oil and a tablespoon of butter and allow to melt. Cut your rolls in half and place both halves face down and allow to crisp up a bit. After they have toasted a bit, remove from pan and place on the side.
- With the remaining oil and butter in your pan, reheat your soft-shells by sauteing them again. After 2 or 3 minutes, flip them to cook on the other side.
- Assemble your sandwiches by placing the softshell on the bottom of the bun followed by the cabbage and a drizzle of olive oil, a pinch of salt and pepper and a squeeze of lemon. Top with the aioli and capers and enjoy!
Check out some other posts you may enjoy:
- AUTHENTIC CARNE ASADA TACOS
- FUSILLI WITH SALSA DI NOCI AND MUSHROOMS (WALNUT PESTO)
- PERFECT BROCCOLI DI RAPE/RAPINI
- Knowing Your Tagliatelle from Your Tagliolini
- Does Hollywood HATE Food?