Softshell Crab Po'Boy
Crispy fried softshell crab tucked into a toasted hoagie roll with lettuce, tomato, pickles, and a zesty remoulade. A bold New Orleans classic with serious crunch and coastal flavor.
INGREDIENTS
- 4 Soft Shell Crabs– SGC# 231470
- 2 Hoagie Rolls– SGC# 200087
- 1 cup Remoulade Sauce– SGC# 061254
- 2 cups Shredded Lettuce– SGC# 192120
- Sliced Tomato– SGC# 191692
- Shaved Red Onion– SGC# 192179
- Crispy Dill Pickles– SGC# 126533
- 2 Cups All Purpose Flour– SGC# 053330
- 2 cups Yellow Corn Meal– SGC# 053877
- Cajun Seasoning– SGC# 191447
- Kosher Salt and Black Pepper– SGC# 052100; 191678
INSTRUCTIONS
- Preheat Fryer to 350 degrees
- Make sure Crab is clean and all Gills removed, and place on sheet pan
- Mix Flour and Corn Mill into large Ziploc Bag and mix Well
- Season Crabs with Cajun Seasoning and place on tray to rest for 3-5 minutes
- Add Crabs to Breading mixture and coat well and place on tray to let batter set, 5-7 minutes
- Butter each side of Hoagie and toast well, careful not to burn
- Deep Fry Crab until Golden Brown and internal temp reached 155 degrees.
- Remove from Fryer and season with Salt & Pepper to taste
- Spread Remoulade on Both sides of Toasted Hoagie and Layer Lettuce, Tomato, Onion, & Pickle on the bottom, topping with Gold Fried Softshell Blue Crab.
- Serve with Extra Remoulade for dipping!