Soft Shell Crab Po’ Boy

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Prep Time: 20min | Servings: 8 Servings

Handy Soft Shell Crabs are sweet, delicate, and even better on a sandwich! Po’ Boys are a classic Southern sandwich that consists of fried seafood served on a baguette-like French bread.

Tempura Batter (enough for 6-8 crabs)

  • 1 Cup All-Purpose Flour
  • 1 Cup + 3 TBSP Cold Tap Water
  • 1 Egg

Remoulade Sauce

  • 1/2 Cup Mayonnaise
  • 1/2 TSP Capers, Drained
  • 1/2 TSP Dijon Mustard
  • 1 Clove Garlic
  • 1 1/2 TSP Pickle Relish
  • 1 TSP Lemon Juice
  • 1 TSP Parsley
  • Dash -Tabasco Sauce
  • Dash – Salt and pepper

  1. Prepare the Tempura Batter:
    In a small bowl, combine the flour, 1 cup of water, and egg. Whisk together until smooth; do not over-mix. Add one tablespoon of water at a time to achieve the desired thickness of the batter—it should cling loosely to the crab.

  2. Prepare the Remoulade Sauce:
    Place all remoulade sauce ingredients in a blender and pulse until combined and broken up, but not pureed. Refrigerate until ready to use.

  3. Prepare the Po’ Boy Ingredients:
    Slice the tomato into rounds. Wash and drain the lettuce. Slice the French baguette into 8 equal pieces and toast them lightly.

Cooking Instructions

  1. Heat the Oil:
    Heat oil in a deep fryer or shallow sauté pan to 350°F (175°C).

  2. Prepare the Crabs:
    Thaw the soft shell crabs and pat them dry with a paper towel. Dredge each crab in flour, shaking off excess. Dip in the prepared tempura batter, allowing excess to drip off.

  3. Fry the Crabs:
    Carefully place the battered crabs into the hot oil. Cook until golden brown and crispy, approximately 3–5 minutes, depending on the size of the crab. Remove from the oil and drain on a wire rack or paper towel-lined tray for one minute.

Assembly Instructions

  1. Assemble the Po’ Boys:
    Spread 1 tablespoon of remoulade sauce on each side of the toasted baguette. Layer with tomato slices, lettuce, and the fried soft shell crab.

  2. Serve:
    Serve immediately and enjoy!