SOFT SHELL CRAB TORTA - Summer’s Crispiest Sandwich

Crab sandwich with onion, lettuce, avocado, tomato, black beans, crispy cheese, and salsa

Soft Shell Crab Torta de Milanesa - Street Food in Its Summer Era

Introduction

Think of this as a torta de milanesa… but wearing its summer best.

We took soft shell crabs—those fleeting, crispy little sea monsters—and gave them the full torta treatment: mayo’d and toasted telera, cheese costra, creamy black beans, fresh veg, and that perfect salty, spicy, rich fried bite.

It’s a mashup of coastal flavor and street food soul.

I remember growing up on the southside of Chicago, we used to hit up El Herradero on 68th and Pulaski. Don Jose made some of the best tortas I’ve ever had. My go-to was the asada, but I’ve always had a soft spot for a good torta de milanesa. Maybe it’s the Chicagoan in me, but a sandwich just does something. And this one? It hits on every level.

I don’t know if it’s the crispy crab, the seasonal flex, or the nostalgia baked in—but this sandwich is special.

Why This Torta Works

🦀 Crispy soft shell crab is the ultimate seasonal star
🫘 Refried black beans bring richness and body
🧀 Costra de Queso = texture, flavor, drama
🥬 Classic toppings for freshness and crunch
🔥 Built like a torta de milanesa but with summer flair

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Ingredients (Yields: 2 Tortas)

DREDGE

• 250g all-purpose flour

• 13g baking powder

• 8g granulated garlic

• 7g ancho chile powder

• 6g Diamond Crystal kosher salt

• 5g paprika

• 2g freshly cracked black pepper

SLURRY

• 200g water

• 100g dredge mix

CRAB

• 4 soft shell crabs, cleaned and prepped

• Peanut oil or beef tallow, for frying

• Diamond Crystal kosher salt

REFRIED BLACK BEANS

• 50g lard

• 75g white onion, small dice

• 25g garlic, minced

• 2 chiles de árbol, whole

• 640g cooked black beans

• Salt, to taste

FOR BUILDING THE TORTA

• 2 telera rolls, sliced

• Mayonnaise

• Chihuahua cheese, shredded (don’t be shy)

• Red or white onion, sliced

• Iceberg lettuce, shredded

• Roma tomatoes, sliced

• Avocado, sliced

• Pickled jalapeños

• Refried black beans

• Fried soft shell crabs

• Your favorite salsa

Instructions

Make the Dredge & Slurry

1️⃣ Combine all dredge ingredients in a bowl and whisk to incorporate.
2️⃣ In a second bowl, whisk water and dredge mix to make your slurry. No lumps!

Prep the Crabs

3️⃣ Dip cleaned soft shell crabs into the slurry, then dredge. Coat well.
4️⃣ Place them on a wire rack and refrigerate while prepping the rest.
5️⃣ Bring to room temp 45 mins before frying.
6️⃣ Heat oil to 350°F (176°C). Fry until golden brown and delicious.
7️⃣ Remove, drain, and season with salt immediately.

Make the Beans

8️⃣ Heat lard in a pot. Sweat onion with a pinch of salt until translucent.
9️⃣ Add garlic and chiles de árbol, cook until fragrant.
🔟 Add beans, simmer, then mash to desired texture. Salt to taste.

Build the Torta

1️⃣ Mayo both sides of the telera, griddle until golden.
2️⃣ Lay down shredded cheese on the comal. Let it crisp into a costra.
3️⃣ Press bread into cheese to pick it up. Toasted. Cheesy. Fire.
4️⃣ Layer up: refried beans, soft shell crab, all the fixings. Go wild.
5️⃣ Top with salsa. Cut in half. Stare lovingly. Then eat it.

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Tools I Used

• Wire rack + sheet tray (a must for frying)

• Comal or skillet for toasting your telera

• Spider strainer or tongs

• Potato masher (for beans)

• Mixing bowls

Tips & Tricks

🦀 You can only get soft shell crabs during certain months—get ‘em while you can.
🧂 Don’t forget to season right after frying. Salt = flavor glue.
🧀 Cheese costra adds drama and texture—don’t skip it.
🔥 Want it spicier? Add chiltepíns or swap in salsa macha.
📦 This torta travels surprisingly well. Make two and save one.

Make It & Show Me

Made this crispy beauty? I wanna see it. Tag me @goatboyintl and show off your torta skills.
Questions? Drop a comment or DM—I'll holler back.