Soft Shell Crab Po' Boy
A classic New Orleans sandwich, the Po' Boy is filled with crispy soft-shell crab, lettuce, and a tangy remoulade sauce.
Ingredients - Serves 4
- Remoulade sauce - 1 cup
- Tomatoes - 2, sliced
- Lettuce - 1 head, shredded
- French bread - 4 small loaves, split
- Vegetable oil - For frying
- Creole seasoning - 2 tablespoons
- All-purpose flour - 2 cups
- Buttermilk - 2 cups
- Soft-shell crabs - 4, cleaned
Let's Get Started
- Soak the crabs in the buttermilk for 15 minutes.
- In a shallow dish, combine the flour and Creole seasoning.
- Heat the oil in a deep fryer or large saucepan to 375°F.
- Dredge the crabs in the flour mixture, shaking off any excess.
- Fry the crabs in the hot oil until golden brown, about 4 minutes per side.
- Drain on paper towels.
- Spread the remoulade sauce on the cut sides of the bread.
- Layer the lettuce and tomatoes on the bottom halves of the bread.
- Top with the fried crabs and close the sandwiches.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 650
- Fat: 35g
- Carbs: 60g
- Protein: 25g
- Sodium: 1500mg
- Sugar: 5g
