My favorite po'boy to make and eat will forever be the soft shell crab po'boy.  Few other ingredients ring in spring like this elusive crustacean. The "dressed" po'boy will come with lettuce, mayonnaise, pickle and tomato.  I made my soft shell crab po'boy with spicy pickled onions and peppers and subbed out mayonnaise for tartar sauce. 

The first thing to do is clean the crab.  It is pretty simple process that only requires a pair of scissors. You should remove the "face", lungs, and the underside of the abdomen. See how I did it below.

The next step is to batter the crab. My favorite trick to lightly coat the crab with yellow mustard and hot sauce. Then I use a "double batter" method to ensure that I have a crispy coating. Soft shell crabs have a high percentage of water and moisture in them so do not underestimate the importance of a good batter for your fried soft shell crab. The method I used below is to coat the crab with the mustard and hot sauce mix. Dredge crab in seasoned white flour.  Dunk the crab in a milk and egg mixture. Lastly, dredge the crab in seasoned corn flour. Here is how to do it. *My apologies for the poor video. It is harder than it looks to video and batter a crab*

NOW FOR THE GREASE! I fry seafood between 375 and 400 degrees.  Depending on the size of your soft shell crab, it should take 2-4 minutes.  The crab I used is sized as "jumbo" and took about 3:30 minutes to fry.

The next step is to build your po'boy. I have not found a suitable substitute for Leidenheimer  po'boy bread from New Orleans, Louisiana. At Blue Smoke, we purchase 7 inch po'boy loaves of Leidenheimer bread. The bread is shipped to us fully baked, frozen, and still better than any "po'boy" bread I can get in New York City.  I dressed my po'boy with tartar sauce on each side of the bread, shredded lettuce, tomato, and spicy pickled peppers and onions. A nice touch once your crab is fried, is to squeeze a healthy amount of fresh lemon all over the body. 

Now comes my favorite part. EATING IT!

If you have any questions please reach out to me via the "drop me a line" tab.  Remember... When in doubt, EAT LIKE A SOUTHERNER #EatLikeASoutherner