Soft-Shell Crab Poboy

Posted by francis keyser Monday, February 15, 2010
Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

When Zo and I met she'd never had a Soft-shell Crab Poboy. Matter of fact I don't believe she'd any sort of Seafood Poboy before we met. That is just a shame. As a matter of fact, any of you out there that have not had a Seafood Poboy (Nicci Excluded because she is allergic to seafood) shame on you! Treat yourself right now! That is right get from out of the computer and make one or go buy one! OK, back to the post. Our first trip together to the Gulf Coast I ordered a Shrimp Poboy and an Oyster Poboy. She dug right into the Shrimp Poboy but said she was not to sure about Oysters. I asked her why and she said she had Oysters in the past and hated them. I talked her into having a bite and half of the Oyster Poboy vanished as she munched it down. The next day I took us to an old fish shack and order Soft-shell crab Poboys. She loved them. I have to admit that Paper-shell Crab Poboys are my favorite, just a bit harder to find. This is my version of a Crab Poboy, I hope you enjoy them as much as we do!

Ingredients:
2 Soft-shell crabs
1/3 cup cornmeal
1/2 cup flour
1 tbsp essence
1 tsp garlic powder
1/2 tsp smoked paprika
1/4-1/2 tsp Cayenne
fresh crack pepper medley (to taste)
2 cups olive oil

In a quart Ziploc add together cornmeal, flour and seasonings. Seal bag and shake till mixed well. Take your crabs and throw them into the mixture and shake around until coated well. (Alternately you can beat 2 eggs and give the crabs and egg bath before adding them to the mixture but in most cases your crabs will be moist enough for the mixture to stick.) Sit crabs to the side until oil is heated.

In a medium sauce pan heat olive oil over medium heat until it just begins to smoke. Turn heat down heat just a little and add the coated crabs. Cook for 4-6 minutes or until crisp on both sides (you may need to flip the crabs or cook them one at a time depending on the size of the sauce pan you are using.)

Spread some creole sauce, mustard or tartar sauce on either a Hoagie roll or some fresh french bread. Lay your crab in the roll and top with some fresh Cole slaw! Get ready to enjoy one of our favorite sandwiches!

4 comments

  1. Shari Says:
  2. oh do I love soft shell crab sandwiches!!!! My husband still can not eat one, he calls them spider sandwiches:) I wish I could find them more readily here in FL, growing up in MD, they were plentiful. Now I am homesick.

     
  3. It sounds great! Don't be mad, but I've never even heard of a Poboy!

     
  4. Shari I can not believe you are having a hard time finding softshells! What part of FL are you in and I can probably direct you to a store with them :)

     
  5. Chey, Poboys are the same as hoagies or sub sandwiches. It just depends in what part of America what they are called. Seeing as how I moved around all the time I am lucky enough to know all three names! haha

     

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