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Soft Shell Crab BLT

Bacon. Focaccia. Rosemary aioli. Soft shell crabs. Tomato. Lettuce. Do I need to say more?

Ok, so apparently, I do… not for your sake, I imagine, but for my own. Because this one was haunting me for a while. It was a special on the menu of a local restaurant last summer and I ordered it and loved it. This summer? Gone. What can I say? I pined.

It wasn’t so hard to figure out how to recreate it, but it lacked a particular “umph” until I used Susan’s rosemary aioli on my crabcake sandwiches a few weeks ago. This is what the soft shell sandwich needed too. This, and organic farm fresh tomatoes and a fresh baked rosemary foccacia.

Putting this all together made a mammoth of a sandwich. So much, in fact that I couldn’t even finish it. But on the plus side, it’s all you need for dinner!

Soft Shell Crab BLT


  • 1/3 of the rosemary aioli recipe
  • 1 loaf of rosemary focaccia sliced in half and then into lengths for sandwiches
  • 2 large or 4 small soft shell crabs, cleaned
  • 4 slices ripe tomato
  • 4 large lettuce leaves
  • 1 cup Italian seasoned breadcrumbs
  • 6 strips of bacon
  • 2 tbsp extra virgin olive oil


  • In a frying pan cook up the slices of bacon and set aside.
  • Slice your tomato, lettuce, and bread and set onto plates.
  • Prepare your aioli and spread it onto the tops of the bread.
  • Heat the olive oil in a frying pan.
  • Dredge the crabs in the breadcrumb and fry over medium heat. (Be careful because soft shell crabs pop when they cook.)
  • After 5 minutes flip the crabs and continue to cook for another 5 minutes.
  • Place the cooked crabs on the focaccia and serve.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2