📝 About This Recipe
A true crown jewel of New Orleans street food, this po'boy features blue crabs harvested just after molting, rendered perfectly crisp and golden-brown. The delicate, sweet meat of the soft shell crab is elevated by a spicy, cooling remoulade sauce and the essential crunch of 'dressed' French bread. This sandwich is a seasonal masterpiece that captures the soulful, briny essence of the Gulf Coast in every buttery bite.
🥗 Ingredients
The Crabs
- 4 large Soft shell blue crabs (cleaned, patted dry)
- 1.5 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot sauce (Louisiana-style like Crystal or Tabasco)
- 1 quart Peanut or Vegetable oil (for frying)
The Breading
- 1 cup All-purpose flour
- 1/2 cup Yellow cornmeal (fine grind)
- 2 tablespoons Cajun seasoning (low sodium preferred to control salt)
- 1/4 teaspoon Cayenne pepper (optional for extra heat)
Spicy Remoulade Sauce
- 1 cup Mayonnaise (Duke's or Hellmann's)
- 2 tablespoons Creole mustard (whole grain or spicy brown)
- 1 teaspoon Prepared horseradish (drained)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
The Assembly
- 2 12-inch loaves French bread loaves (crusty outside, airy inside)
- 2 cups Shredded iceberg lettuce (crisp and cold)
- 2 pieces Beefsteak tomatoes (thinly sliced)
- 1/2 cup Dill pickle chips (sour and crunchy)
- 2 tablespoons Unsalted butter (melted, for toasting bread)
👨🍳 Instructions
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1
In a small bowl, whisk together the mayonnaise, Creole mustard, horseradish, minced garlic, and lemon juice to create the remoulade. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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2
In a shallow dish, combine the buttermilk and hot sauce. Submerge the cleaned soft shell crabs in the mixture and let them soak for 15 minutes.
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3
In a separate wide, shallow bowl, whisk together the flour, cornmeal, Cajun seasoning, and cayenne pepper until uniform.
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4
Fill a heavy-bottomed Dutch oven or deep skillet with oil to a depth of 2 inches. Heat over medium-high heat until it reaches 365°F (185°C).
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5
While the oil heats, remove a crab from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing gently so the coating adheres to the legs and crevices.
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6
Place the breaded crabs on a wire rack for 5 minutes before frying; this helps the coating stay on during the cooking process.
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7
Carefully lower two crabs into the hot oil. Be cautious as soft shell crabs contain water and may 'pop' or splatter slightly.
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8
Fry the crabs for 3 minutes per side, turning once with tongs, until they are deep golden brown and crispy. The internal meat will be opaque and juicy.
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9
Transfer the fried crabs to a paper towel-lined plate to drain. Immediately sprinkle with a tiny pinch of extra Cajun seasoning while hot.
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10
Slice the French bread loaves in half lengthwise. Brush the cut sides with melted butter and toast them under a broiler or on a griddle until just golden.
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11
Generously spread the remoulade sauce on both the top and bottom halves of the toasted bread.
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12
Layer the bottom bread with a thick bed of shredded lettuce, followed by tomato slices and pickles.
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13
Place the hot fried crabs on top (one large crab per 6-inch sandwich segment). Close the sandwich and press down slightly.
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14
Slice the po'boy into individual portions and serve immediately while the crab is at its peak crunch.
💡 Chef's Tips
Always use a thermometer to maintain oil temperature; if it drops too low, the crab will be greasy rather than crisp. If you are cleaning the crabs yourself, ensure you remove the 'apron,' the gills (dead man's fingers), and the face with kitchen shears. Don't skip the cornmeal; it provides the essential 'grit' and crunch that defines a New Orleans fried seafood sandwich. Pat the crabs extremely dry with paper towels before the buttermilk soak to prevent the coating from sliding off. Avoid over-dressing with too much tomato; you want the crab to remain the star of the show.
🍽️ Serving Suggestions
Serve with a side of Zapp's Potato Chips (Cajun Dill or Voodoo flavor) for an authentic experience. Pair with a cold Abita Amber beer or a crisp, acidic Chenin Blanc to cut through the richness. Offer extra hot sauce and lemon wedges on the side for guests to customize their heat and acidity. A side of vinegar-based coleslaw provides a bright contrast to the deep-fried crabs. Finish the meal with a classic New Orleans bread pudding or a café au lait.