Recipes
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Fried Soft-shelled Crabs
Ingredients:
- 4 to 8 medium soft-shelled crabs (cleaned)
- 1 egg beaten
- 1/c cup milk
- 1/2 flour or fish fri
- 1/4 tsp salt (omit if you use Creole Seasoning)
- 1/8 tsp ground red pepper
- 1/8 tsp Zatarain's Creole Seasoning
- 2 to 4 cups cooking oil
- Po Boy sandwich:
- fried soft-shelled crab
- Po Boy buns
- Mayonnaise
- Spicey mustard (optional)
- Lettuce (leafs)
- Tomatoes (sliced)
- Onions (sliced)
Prepare crab. Like a hard-shelled crab, you must first remove the 'spongy' part from the body. With a pair of kitchen
shears, clip the part where the eyes are. This will allow you to open the body and remove the spongy parts on each
side (simply pull off). Close the shell (we're not removing the shell, just the spongy part). Repeat for all crabs. Set
aside.
Combine eggs, milk, red pepper, and Creole seasoning or salt in a shallow dish. You can omit the red pepper if you
don't like it too hot. In another shallow dish, pour flour or fish fri. Dip crabs in egg mixture. Coat well, then dip in
flour or fish fri. Repeat until all are coated.
In a 10 to 12 inch skillet, heat cooking oil. Test. Place crabs in hot oil. Fry until golden brown on one side, then flip
over. Allow the other side to turn golden brown, then remove. Drain on paper towels. Repeat for remaining crab.
To make a po boy sandwich, simply spread mayonnaise (and mustard) on both sides of the bun. Layer lettuce,
tomatoes, and onion. Add salt and pepper if needed (probably won't). If you are a pickle person, add pickles. Place
a crab on top of the layers. Close the bun.
Makes 4 to 8 servings
shears, clip the part where the eyes are. This will allow you to open the body and remove the spongy parts on each
side (simply pull off). Close the shell (we're not removing the shell, just the spongy part). Repeat for all crabs. Set
aside.
Combine eggs, milk, red pepper, and Creole seasoning or salt in a shallow dish. You can omit the red pepper if you
don't like it too hot. In another shallow dish, pour flour or fish fri. Dip crabs in egg mixture. Coat well, then dip in
flour or fish fri. Repeat until all are coated.
In a 10 to 12 inch skillet, heat cooking oil. Test. Place crabs in hot oil. Fry until golden brown on one side, then flip
over. Allow the other side to turn golden brown, then remove. Drain on paper towels. Repeat for remaining crab.
To make a po boy sandwich, simply spread mayonnaise (and mustard) on both sides of the bun. Layer lettuce,
tomatoes, and onion. Add salt and pepper if needed (probably won't). If you are a pickle person, add pickles. Place
a crab on top of the layers. Close the bun.
Makes 4 to 8 servings
If you've
never had a
fried soft
shelled crab,
you're in for a
real treat!.
Not only that,
but once
you're done,
you can use
the crab to
make a po
boy sandwich.
If you ever go
to the coast,
try one.
never had a
fried soft
shelled crab,
you're in for a
real treat!.
Not only that,
but once
you're done,
you can use
the crab to
make a po
boy sandwich.
If you ever go
to the coast,
try one.
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what you
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your
kitchen?
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