Recipes Soft-Shell Crab Sandwiches with Pancetta and Remoulade 2 Reviews Chef Way Bruce Sherman places crabs and pancetta on small rounds of brioche slathered with homemade remoulade (mayonnaise mixed with mustard, capers, cornichons and herbs). He then sprinkles them with bits of hard-boiled egg and dresses the plate with a caper-brown butter sauce.Easy Way Prepare hefty soft-shell crab sandwiches by layering salty slices of pancetta, slabs of tomato and a remoulade made with store-bought mayonnaise. Skip the fancy plating, omitting the eggs and the butter sauce. More Recipes from Bruce Sherman By Bruce Sherman Bruce Sherman Bruce Sherman is a James Beard Award-winning chef and co-owner of the acclaimed North Pond restaurant in Chicago. For two decades he was the creative culinary force behind the success of the Lincoln Park institution. His contemporary French-American menu was one of the first to showcase local, seasonal food in Chicago.Experience: Before his culinary skills and creativity put North Pond on the map, Bruce ran a successful catering business in Washington, D.C. He sold the business and traveled to India with his wife, where daily trips to the market in New Delhi first taught him how to cook with what was freshest and available. After honing his craft in Paris, where he learned to cook classic French cuisine at the prestigious École Superieure de Cuisine Francaise, he made his way back to his hometown to take up a position at the Ritz-Carlton Chicago. Bruce used the influences from his travels to craft North Pond's seasonal menu, years before the concept of farm-to-table became popular across the country. In addition to advocating for local farmers, Bruce works with non-profit organizations on issues relating to sustainability, food security, and the environment. He was honored with the Most Sustainable Chef award by Share Our Strength in 2008. During the pandemic, Bruce helped launch Thumbelina CSA, a collective of women farmers and producers.Education: Bruce studied economics at The London School of Economics and the University of Pennsylvania where he earned his degree. Bruce received classical training from the École Superieure de Cuisine Francaise in Paris, where he graduated with a degree in culinary arts. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 45 mins Yield: 4 Ingredients 1/2 cup mayonnaise 3 cornichons, finely chopped 1 tablespoon minced red onion 2 teaspoons chopped tarragon 1 teaspoon capers, chopped 1 teaspoon Dijon mustard Salt and freshly ground pepper 4 slices of pancetta (2 ounces) 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 jumbo soft-shell crabs All-purpose flour, for dusting 4 large brioche buns, split and toasted One 5-ounce bunch of arugula, trimmed 1 large tomato, thinly sliced Directions In a small bowl, whisk the mayonnaise, cornichons, red onion, tarragon, capers and mustard. Season with salt and pepper. In a large skillet, arrange the pancetta slices in a single layer. Place a flat pot lid, slightly smaller than the skillet, directly on the pancetta to weight it down. Cook over moderate heat, turning once, until the pancetta is crisp, about 6 minutes. Transfer the pancetta to paper towels and wipe out the skillet. In the skillet, melt the butter in the olive oil. Season the soft-shell crabs with salt and pepper and dust them generously with flour. Add the crabs to the skillet and cook over high heat, turning once, until crisp, about 7 minutes. Spread the remoulade on the cut sides of the buns. Arrange the pancetta on the bottoms and top with the arugula, tomato slices and crabs. Close the sandwiches, cut them in half and serve. Suggested Pairing Vivid, red cherry-inflected rosé, such as one from the Russian River Valley. Rate it Print