Prepare the crabs by clipping the front of the crabs (1/2 inch behind the eyes and mouth) with kitchen shears. Then squeeze out the yellow matter in the remaining sac and dispose. Cut the gills and then turn the crabs over and cut off the "apron," a small flap on the underside, and dispose. Rinse each crab and pat dry with a paper towel.
Put the flour, salt and pepper in a shallow bowl and dredge each side of each crab in the flour mix. Set aside.
Put the butter in a large skillet and heat at medium until bubbling over. Once melted, put the crabs into the skillet, cooking them about 3-4 minutes on each side. Remove from the heat and allow the crabs to drain on a paper towel.
Slice each brioche roll in half and add desired amounts of mayonnaise and Sriracha. Place one crab on each roll and top with half the avocado and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Soft-Shell Crab and Avocado Sandwich
Amount Per Serving 2
Calories 910 Calories from Fat 0
% Daily Value*
Total Fat 52g 66%
Saturated Fat 17g 86%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 90mg 29%
Sodium 960mg 42%
Total Carbohydrates 93g 34%
Dietary Fiber 10g 34%
Total Sugars 10g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 157mg 10%
Iron 5mg 25%
Potassium 520mg 10%
* Percent Daily Values are based on a 2000 calorie diet.
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