Seafood

Soft Shell Crab Po' Boy

Experience a true taste of the Gulf Coast with this golden-fried soft shell crab sandwich, known as the legendary Po' Boy. Each bite features a crunchy, seasoned crust, succulent crab meat, and a zesty homemade remoulade sauce that ties the whole New Orleans classic together.

Prep

20m

Cook

15m

Serves

Calories

645kcal

Qty	Ingredient
4 jumbo 4 pieces	Soft shell crabs, cleaned and patted dry
1 cup 120 g	All-purpose flour
1/2 cup 60 g	Yellow cornmeal
2 tbsp 30 g	Cajun seasoning
1 cup 240 ml	Buttermilk
1 1 piece	Large egg
1/2 cup 120 ml	Mayonnaise
2 tbsp 30 ml	Creole mustard
1 tsp 5 ml	Hot sauce
4 sections 4 pieces	French bread loaves (6-inch sections)
2 cups 150 g	Shredded iceberg lettuce
8 slices 8 pieces	Tomato slices
1 quart 946 ml	Vegetable oil for frying

2 Method

Step 1. Prepare the Remoulade: In a small bowl, whisk together the mayonnaise, Creole mustard, hot sauce, a pinch of Cajun seasoning, and a squeeze of lemon. Cover and refrigerate until ready to use.

Step 2. Set up Dredging Station: In one shallow bowl, whisk the buttermilk and egg together. In a second shallow bowl, combine the flour, cornmeal, and Cajun seasoning.

Step 3. Heat Oil: Fill a heavy skillet or Dutch oven with about 2 inches of vegetable oil. Heat to 365°F (185°C).

Step 4. Bread the Crabs: Dip each cleaned crab into the flour mixture, then the buttermilk mixture, and finally back into the flour mixture, pressing gently to ensure a thick coating.

Step 5. Fry: Carefully place crabs in the hot oil. Fry for 3-4 minutes per side until deep golden brown and crispy. Drain on a wire rack or paper towels.

Step 6. Assemble: Slice the French bread open and toast lightly. Spread a generous amount of remoulade on both sides. Layer with shredded lettuce, tomato slices, and one fried crab per sandwich. Serve immediately.

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Ensure the crabs are very dry before starting the breading process to help the crust stick.
·
Don't crowd the pan when frying; fry in batches if necessary to keep the oil temperature consistent.
·
Use a serrated knife to cut the French bread to avoid squishing the airy interior.
·
A wire rack is better for draining fried food than paper towels as it prevents the bottom from getting soggy.

? FAQ

How do I know when the crab is done?

The crab will turn bright red under the coating and the exterior will be a deep golden brown. This usually takes about 6-8 minutes total.

Can I use frozen soft shell crabs?

Yes, but ensure they are fully thawed and patted extremely dry with paper towels before breading.

What is the best bread for a Po' Boy?

Traditional New Orleans French bread is ideal because it has a very thin, crispy crust and a light, airy center. If unavailable, use a soft baguette.

What does 'dressed' mean in Po' Boy terms?

When a Po' Boy is 'dressed,' it typically includes mayonnaise, lettuce, tomatoes, and pickles.

Fool

Soft Shell Crab Po' Boy

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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