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
- Serves: 8
- Category: Appetizer, Crab, Dinner, Entree, Jack's Catch And Pacific Cove, Lunch, Proteins, Summer, Vegetables
Ingredients
- 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
- 1/2 Small Head Iceberg Lettuce, thinly shaved
- For the Po' Boys
- Bread & Butter Pickle Slices
- 3 Ripe Tomatoes, sliced
- 2 Loaves Frech Bread, cut in half lengthwise
Instructions
- 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.
- For the Remoulade
- 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.
- To Assemble
- 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.