Soft Shell Crab on Brioche

Name: Soft Shell Crab on Brioche
Yield: Yields 4 sandwiches
Ingredients: Bowl of ice water (for fennel); Salt and pepper, to taste; Olive oil, as needed (for tomatoes); 4 live soft shell crabs; 20 ramps; 1 Tbsp. salt; ½ cup cider vinegar; ¼ tsp. fennel seed; 2 Tbsp. plus 1 cup olive oil; ¼ tsp. herbs de Provence (rosemary, marjoram, basil, thyme, bay leaf, lavender); ½ Tbsp. sugar; 1 bay leaf; ¼ tsp. black pepper; ¼ tsp. coriander seed; ¼ tsp. mustard seed; 2 Tbsp. olive oil; 1 Tbsp. butter; Salt, as needed; 4 slices of bacon; 1 clove garlic; 2 sprigs thyme; 8 cherry tomatoes; 2 large artichokes; 8 slices of brioche; 8 pieces baby fennel; Tartar sauce, as needed

Preparation info

Yields
4
sandwiches

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Tartar sauce, as needed
8 slices of brioche
8 pieces baby fennel

Sandwich

Method

Baby Fennel

Bring a medium sized pot of water to a boil with a pinch of salt. Set aside a bowl of ice water. Place the fennel in the boiling water and cook for about 2 minutes, or until tender. Remove from pot and place in the ice water to cool.

Cherry Tomatoes

Slice the tomatoes in