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Best soft-shell crab sandwich in Delaware? Mickey's Family Crab House!
Best Soft-Shell Crab Sandwich in Delaware (2017)
Beginning in early summer (sometimes as early as April), blue crabs emerge from hibernation and shed their hard shells in preparation to grow new ones. For three to four hours, the shell is soft, creating an ingredient prized by chefs up and down the Eastern seaboard. Often these crustaceans get dredged in a mixture of cornmeal and flour, deep fried and served as is or between two buns as a succulent seafood sandwich.
10Best and Sandwich America set out to find the best soft-shell crab sandwich in the state, and to do so, 10Best editors joined forces with The Food Channel to nominate 20 worthy restaurants across the state. After four weeks of voting, the results are in.
The top 10 winners in the category Best Soft-Shell Crab Sandwich in Delaware are as follows:
- Kathy's Crab House - Delaware City
- Alex's Seafood Restaurant & Clam Bar - New Castle
- Harry's Seafood Grill - Wilmington
- Fenwick Crab House - Fenwick Island
- Pleasanton's Seafood - Dover
- FINS Fish House & Raw Bar - Rehoboth Beach
- Matt's Fish Camp - Bethany Beach
- Wiso's Crabs - Delaware City
- Crabby Dick's - Delaware City
- Mickey's Family Crab House - Bethany Beach
Photo courtesy of Kathy's Crab House
No. 10:
Kathy's Crab House only uses the freshest, softest crabs in their soft shell crab sandwich, which means diners will have to show up during peak season to sink their teeth into this worthy sandwich.
Photo courtesy of Thinkstock
No. 9:
At Alex's Seafood Restaurant & Clam Bar in New Castle, diners can choose between a sautéed or fried soft shell crab sandwich. Both are served with a vegetable side and lettuce, tomato and tartar sauce on request.
Photo courtesy of Harry's Seafood Grill
No. 8:
Harry's Seafood Grill in Wilmington serves up a Soft Shell Crab BLT with applewood smoked bacon, lettuce, tomato and lemon pepper mayo on sourdough bread.
Photo courtesy of Thinkstock
No. 7:
Crab comes in many forms at the Fenwick Crab House (including all-you-can-eat), but for sandwich lovers, it doesn't get any better than the Soft Shell Crab Club – a fried soft shell BLT with applewood smoked bacon on a brioche roll.
Photo courtesy of Pleasanton's Seafood
No. 6:
The soft shell crab sandwich from Pleasonton's Seafood in Dover is served with lettuce and tomato on a hamburger bun.
Photo courtesy of Thinkstock
No. 5:
During the summer season when fresh soft shell crabs are available, FINS Fish House & Raw Bar often serves a soft shell sandwich as a lunch or dinner special with a choice of side.
Photo courtesy of Matt's Fish Camp / Facebook
No. 4:
During the summer season Matt's Fish Camp in Bethany Beach serves a crispy fried soft shell crab sandwich with a side of waffle-cut potato chips.
Photo courtesy of Thinkstock
No. 3:
Soft shell crab from Wiso's Crabs in Delaware City comes as a platter or as a sandwich, served with a side of french fries or tater tots. Lettuce, tomato and onion are optional.
Photo courtesy of Crabby Dick's
No. 2:
The Soft Crab Sammich from Crabby Dick's in Delaware City is made from pan-fried soft shell crab served on toasted sourdough bread with a side of crab chips.
Photo courtesy of Mickey's Family Crab House
No. 1:
When fresh soft shell crabs are in season, Mickey's Family Crab House often features them buttermilk battered and fried in a fresh locally baked brioche roll with lettuce, tomato, bacon, homemade tartar sauce and a side of fries.
Congratulations to all these winning restaurants and crab houses!
About 10Best Readers' Choice Awards
Nominees are submitted by a panel of experts. 10Best editors narrow the field to select the final set of nominees for the Readers’ Choice Awards. Readers can vote once per category, per day. For any questions or comments, please read the FAQ or email USA TODAY 10Best.
The Experts
Jennifer Daskevich
After winning the World Sandwich Championships,... Read More
After winning the World Sandwich Championships, Jennifer took her love of America’s first and still favorite “hand held device” better known as the sandwich, and founded Sandwich America, America’s comprehensive sandwich driven meal occasion platform. Jennifer believes that “a sandwich is the only food genre that is good for breakfast, lunch, dinner, dessert, or a snack.” Jennifer has won numerous cooking competitions and is a restaurateur, wine sommelier, award winning food photographer, TV food personality with NBC Affiliate WFLA in Tampa and appeared on FYI’s original series World Food Championships. She looks forward to embarking on The Great American Sandwich Trail this summer. Socialize with Sandwich America on Facebook, Instagram and Twitter.
Jennifer Daskevich
After winning the World Sandwich Championships, Jennifer took her love of America’s first and still favorite “hand held device” better known as the sandwich, and founded Sandwich America, America’s comprehensive sandwich driven meal occasion platform. Jennifer believes that “a sandwich is the only food genre that is good for breakfast, lunch, dinner, dessert, or a snack.” Jennifer has won numerous cooking competitions and is a restaurateur, wine sommelier, award winning food photographer, TV food personality with NBC Affiliate WFLA in Tampa and appeared on FYI’s original series World Food Championships. She looks forward to embarking on The Great American Sandwich Trail this summer. Socialize with Sandwich America on Facebook, Instagram and Twitter.
Kay Logsdon
Kay serves as Editor in Chief of The Food Channel,... Read More
Kay serves as Editor in Chief of The Food Channel, developing food-related stories, videos, recipes and more for the website and its distribution network. She speaks and consults on food trends, working with some of the biggest food brands in America. Her favorite thing to do is work with chefs across the country as they do menu development, since she gets to taste and critique the dishes.
Kay Logsdon
Kay serves as Editor in Chief of The Food Channel, developing food-related stories, videos, recipes and more for the website and its distribution network. She speaks and consults on food trends, working with some of the biggest food brands in America. Her favorite thing to do is work with chefs across the country as they do menu development, since she gets to taste and critique the dishes.
10Best Editors
USA TODAY 10Best provides users with original,... Read More
USA TODAY 10Best provides users with original, unbiased and experiential travel coverage of top attractions, things to see and do, and restaurants for top destinations in the U.S. and around the world.
10Best Editors
USA TODAY 10Best provides users with original, unbiased and experiential travel coverage of top attractions, things to see and do, and restaurants for top destinations in the U.S. and around the world.
