Battered in a light and crispy shell, the crabs are the rightful stars of the sandwich.
I've been thinking about seafood sandwiches a lot lately, and the more I've meditated on them, the more I've become convinced that the greatest versions are almost always the simplest: little more than soft bread, lettuce, tomato, and a mayo-based condiment to accompany the main ingredient. The reason this combination works so well is that it ensures the seafood, delicate in both texture and flavor, remains the focus.
This is why, when I set to work on a fried soft-shell crab sandwich, I immediately settled on this established approach. Nothing complicated, nothing clever, no"interesting" twist. Just plump fatties, battered and fried, bursting with tangy juices, and absolutely nothing to distract from that.
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