Soft Shell Crab Po’ Boy

Sandwiches are one of the most popular applications for crispy fried soft shell crabs. Having gone to college in New Orleans, my favorite is a classic Soft Shell Po’ Boy. A buttermilk batter provides a great texture and the cornmeal with Creole seasoning gives a true Southern flavor. I like mine “fully dressed” and with a heavy dose of Creole Remoulade sauce to add a creamy, slightly spicy, component to the dish.

  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 1h


  • For the Soft Shell Crabs
  • 8 Soft Shell Crabs, Prime or larger, thawed
  • 2 Eggs, lightly beaten
  • 2 cups Buttermilk
  • 1 cup Self Rising Flour
  • 1 cup Fine Yellow Cornmeal
  • 1 1/2 tablespoons Creole Seasoning
  • For the Creole Remoulade
  • 1 cup Mayonnaise
  • 1/4 cup Creole Mustard
  • 1/4 cup Ketchup
  • 1 Bunch Scallion, rough chop
  • 1 Stalk Celery, rough chop
  • 1 Large Clove Garlic, rough chop
  • 2 teaspoons Hot Sauce
  • 1 tablespoon Paprika
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • For the Po' Boys
  • 1/2 Small Head Iceberg Lettuce, thinly shaved
  • 2 Loaves Frech Bread, cut in half lengthwise
  • Bread & Butter Pickle Slices
  • 3 Ripe Tomatoes, sliced


  1. Combine buttermilk, eggs and seasoning in a large shallow dish. Add crabs and allow to soak, under refridgeration for up to 1 hour. Either heat oil in a deep fryer to 375⁰ or heat about 2” of oil in a wide heavy bottom pot. Combine the flour and cornmeal in a large plastic bag, remove crabs one at a time from the buttermilk and add to the flour mixture. Gently shake to coat, remove and shake off any excess breading. Place in a single layer on a baking sheet. Repeat until all crabs are coated. Fry in batches until golden brown, about 3-5 minutes, transfering to a paper towel lined pan to allow to drain.
  2. For the Remoulade
  3. Add all the ingredients except the mayonnaise to a blender or food processor and blend until smooth. Transfer to a bowl and stir in the mayonniase and mix until fully combined.
  4. To Assemble
  5. Spread the remoulade over the bottom slice of the bread. Top evenly with lettuce, tomatoes and pickles. Place the fried crabs on top. You can also spread a layer of the remoulade on the top slice of bread if you like extra sauce. Cut each loaf into four pieces, should be about 1 whole crab per piece.

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