Best Soft Shell Crab Poor Boy Recipes

Soft Shell Crab Po Boys image

Provided by gailanng

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

8 soft shelled crabs, cleaned (small)
salt
pepper
1 egg
1 cup milk
1 cup flour
2 teaspoons baking powder
vegetable oil
1 loaf crusty French bread, toasted (long New Orleans-style loaf if you want to be authentic)
shredded iceberg lettuce
tomatoes, slices
pickle
mayonnaise or tartar sauce
Crystal hot sauce or louisiana hot sauce

Steps:

In one bowl, beat together the eggs and milk.
In another bowl, sift together the flour and baking powder.
Season the cleaned crabs with salt and a generous amount of pepper.
Dip crabs thoroughly in the egg mixture, then in the flour mixture. Set aside.
Pour vegetable oil into a fry pan to about 1" deep. Heat to very hot.
Cook crabs until golden brown, turning once, about 4-5 minutes on each side. Drain on paper toweling.
Cut the toasted French bread into four pieces. Dress the bread of each sandwich with mayonnaise, lettuce and a couple slices of tomatoes. Place the two crabs inside each sandwich and season with a dash or two of hot sauce.

Nutrition Facts : Calories 948.2, Fat 8.9, SaturatedFat 3.2, Cholesterol 87.8, Sodium 1666.1, Carbohydrate 171.8, Fiber 7, Sugar 6.7, Protein 44.5

Soft Shell Crab Sandwiches With Spicy Tartar Sauce (Po Boy) image

Provided by gailanng

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup mayonnaise
1 tablespoon minced red onion
1 tablespoon finely chopped dill pickle
1 tablespoon rinsed and finely chopped capers
1 tablespoon thinly sliced fresh chives or 1 tablespoon green onion
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon fresh lemon juice
1/4 teaspoon hot pepper sauce, such as Tabasco
1/4 cup all-purpose flour
1/4 cup medium-grind yellow cornmeal
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 jumbo soft-shell crabs, cleaned (dont' forget to remove the gills)
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 tablespoon unsalted butter
8 slices French baguettes, toasted (or French Bread slices cut aboute 5-inches long each)
4 large leaves lettuce
4 -8 slices ripe tomatoes

Steps:

Make the Tartar Sauce: In a small bowl, combine the mayonnaise, onion, pickle, capers with spicy tartar sauce chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.
To Cook the Crabs: In a wide, shallow bowl, combine the flour, cornmeal, salt and pepper. Dredge the crabs to coat on both sides.
Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful.
Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.
To Assemble the Sandwiches: Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and serve.

Nutrition Facts : Calories 706.4, Fat 23.2, SaturatedFat 4.6, Cholesterol 31.6, Sodium 1342, Carbohydrate 102.8, Fiber 9, Sugar 8.8, Protein 25.8

Soft Shell Po-Boy with

Provided by Ming Tsai

Categories main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 12

2 cups rice flour
1 teaspoon korean chile flakes (kucho karo)
1 quart cold soda water
4 cleaned soft shell crabs, primes or hotels
4 mini baguettes or hoagies, lightly toasted
2 cups rice wine vinegar
2 tablespoons korean chile flakes
1/2 tablespoon salt
1/2 tablespoon sugar
1 small head Napa cabbage, 1/2-inch slices (about 6 cups)
2 medium carrots, peeled, 2-inch fine julienne
12 cloves garlic, thinly sliced, 1/16-inch

Steps:

In a large bowl, mix flour and chile. Whisk in soda water until a pancake batter consistency is achieved. Completely coat the crab in the batter. Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels.
In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling. Add the cabbage, carrots and garlic and simmer for only 3 minutes. Pull off the stove and let cool. Transfer to a glass container with an air tight lid. Store in refrigerator overnight. Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie. your finger.
Plating: Place a small mound of slaw on the bottom piece of bread. Top with 1 crab and top with a little more slaw. Cover with top piece of bread and slice in half.