Soft Shell Crab Poor Boy Recipes

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SOFT-SHELL CRAB POOR-BOY



Soft-Shell Crab Poor-Boy image

Ask your fishmonger to clean the crabs for you, because though the process is a quick and easy one, it's not for the squeamish. There's not much cooking here. Sometimes crabs spatter, so it's best to fry them in oil that's not smoking hot.

Provided by Mark Bittman

Categories     dinner, for two, lunch, sandwiches, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 12- to 16-inch-long loaf supermarket French- or Italian-style bread, or 2 smaller loaves
1 egg
1 cup milk
1/2 cup cornmeal
1/2 cup flour
1/2 teaspoon cayenne, or more
Salt
Neutral oil, like corn or grapeseed, as needed
2 large soft-shell crabs, cleaned
For garnish: mayonnaise, lettuce, tomato, hot sauce or lemon.

Steps:

  • Heat oven to 350 degrees. Split bread in half and remove some of the soft white crumb with your fingers. Toast bread lightly in oven, about 10 to 15 minutes.
  • Beat egg and milk together in a bowl; combine the cornmeal, flour, cayenne and a large pinch of salt on a plate. Put about 1/4-inch of oil in a deep skillet broad enough to accommodate crabs, and turn heat to medium. When oil is hot -- a pinch of flour will sizzle -- dip crabs in milk-egg mixture, then dredge in the cornmeal-flour mixture. Put in skillet; adjust heat so crabs bubble gently but not furiously in oil.
  • When bottom is nicely browned, 3 to 5 minutes, turn crabs and brown other side; crabs will be quite firm when done.
  • Serve on toasted bread, garnished as you like.

Nutrition Facts : @context http, Calories 953, UnsaturatedFat 13 grams, Carbohydrate 155 grams, Fat 19 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1139 milligrams, Sugar 18 grams, TransFat 0 grams

SOFT SHELL CRAB PO BOYS



Soft Shell Crab Po Boys image

Oh boy, po boys! Serve with an ice-cold Barq's root beer in a large frosty beer mug. Make sure you clean your crabs properly.

Provided by gailanng

Categories     Lunch/Snacks

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

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