Crispy Soft-Shell Crab Po' Boy with Zesty Tartar Sauce
Indulge in the ultimate seafood delight with our Crispy Soft-Shell Crab Po' Boy. These delectable crabs are coated in a crunchy cornmeal and flour mixture, then fried to perfection, creating a perfect marriage of flavors and textures. Paired with a zesty tartar sauce made from fresh dill pickles, tangy capers, and spicy hot sauce, each bite offers a burst of sweet, briny goodness. Nestled within lightly toasted French baguette slices and layered with crisp lettuce and ripe tomatoes, this sandwich showcases the essence of coastal cuisine. Perfect for casual dining or a special occasion, this recipe elevates the humble crab sandwich to gourmet status!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Mayonnaise
1/2 cup (none)
Minced red onion
1 tablespoon (finely minced)
Dill pickle
1 tablespoon (finely chopped)
Capers
1 tablespoon (rinsed and finely chopped)
Chives or green onion
1 tablespoon (thinly sliced)
Old Bay Seasoning
1 1/2 teaspoons (none)
Fresh lemon juice
1 teaspoon (freshly squeezed)
Hot pepper sauce
1/4 teaspoon (such as Tabasco)
All-purpose flour
1/4 cup (none)
Medium-grind yellow cornmeal
1/4 cup (none)
Kosher salt
1/2 teaspoon (none)
Fresh ground black pepper
1/4 teaspoon (none)
Jumbo soft-shell crabs
4 (cleaned, gills removed)
Canola oil or vegetable oil
2 tablespoons (for frying)
Unsalted butter
1 tablespoon (for frying)
French baguette slices
8 (toasted)
Large lettuce leaves
4 (washed and dried)
Ripe tomatoes
4-8 slices (sliced)
Instructions
1
Prepare the Zesty Tartar Sauce: In a medium-sized bowl, mix together the mayonnaise, minced red onion, chopped dill pickle, capers, chives (or green onion), Old Bay seasoning, fresh lemon juice, and hot pepper sauce. Stir well to combine and set aside to allow flavors to meld.
2
Dredge the Crabs: In a large shallow dish, whisk together the all-purpose flour, cornmeal, kosher salt, and black pepper. Take the cleaned soft-shell crabs and gently dredge them in the flour mixture, ensuring they are evenly coated on both sides.
3
Cook the Crabs: Heat the canola or vegetable oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the butter and swirl the pan until melted. Carefully place the crabs in the skillet, top side down, and cook for about 3 minutes until crisp and golden brown. Take care as the crabs may splatter. Flip the crabs and continue to cook for an additional 3 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F. Once cooked, transfer the crabs to a paper towel-lined plate to drain excess oil.
4
Assemble the Po' Boys: Spread a generous amount of the zesty tartar sauce on each of the 8 toasted baguette slices. On 4 of the slices, layer with a large leaf of lettuce and 1 to 2 slices of fresh tomato. Place one crispy soft-shell crab on top of each sandwich, then cap them off with the remaining baguette slices, sauce side down. Serve immediately on a platter and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Crispy Soft-Shell Crab Po' Boy?
It is a gourmet seafood sandwich featuring fried soft-shell crabs coated in cornmeal and flour, served on toasted French baguette with zesty tartar sauce, lettuce, and tomatoes.
What are the ingredients for the zesty tartar sauce?
The sauce includes mayonnaise, minced red onion, chopped dill pickle, capers, chives, Old Bay seasoning, fresh lemon juice, and hot pepper sauce.
How do I prepare the dredging mixture for the crabs?
Whisk together 1/4 cup all-purpose flour, 1/4 cup medium-grind yellow cornmeal, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a shallow dish.
How long should I cook the soft-shell crabs?
Fry the crabs for about 3 minutes per side in a skillet until they are crisp, golden brown, and reach an internal temperature of 145 degrees Fahrenheit.
What kind of oil is best for frying the crabs?
The recipe recommends using 2 tablespoons of canola or vegetable oil combined with 1 tablespoon of unsalted butter for flavor.
How do I assemble the Po' Boy sandwich?
Spread tartar sauce on toasted baguette slices, layer with lettuce and tomato, place a crispy crab on top, and cover with another sauce-coated baguette slice.
What is the secret to getting the crabs crispy?
The combination of cornmeal and flour in the dredging mixture along with frying in a hot cast iron skillet ensures a perfect crunch.
Do I need to clean the soft-shell crabs before cooking?
Yes, the crabs should be cleaned and the gills should be removed before you begin the dredging and frying process.
What type of bread is used for this recipe?
The recipe uses 8 slices of French baguette that have been lightly toasted.
Can I substitute the chives in the tartar sauce?
Yes, you can use thinly sliced green onions as a substitute for chives in the sauce recipe.
What is the recommended internal temperature for cooked crab?
The crabs are fully cooked and safe to eat when an instant-read thermometer reads 145 degrees Fahrenheit.
How many sandwiches does this recipe make?
This recipe makes 4 Po' Boy sandwiches using 4 jumbo soft-shell crabs and 8 baguette slices.
Should I drain the crabs after frying?
Yes, transfer the cooked crabs to a paper towel-lined plate to drain any excess oil before assembling the sandwiches.
Is Old Bay Seasoning necessary for this recipe?
Old Bay provides the classic coastal flavor for the tartar sauce, but you can use other seafood seasonings if preferred.
How should the capers be prepared?
Capers should be rinsed and finely chopped before being added to the tartar sauce mixture.
What kind of skillet is best for frying soft-shell crabs?
A 12-inch cast iron skillet is ideal because it maintains heat well for even frying.
Why should I use unsalted butter for frying?
Using unsalted butter allows you to control the saltiness of the dish, as salt is already included in the dredging mixture.
Can I make the tartar sauce in advance?
Yes, mixing the sauce ahead of time and setting it aside allows the flavors to meld for a better taste.
What should I be careful of while frying the crabs?
Soft-shell crabs contain moisture and may splatter when placed in hot oil, so use caution during the cooking process.
What type of lettuce is recommended?
Large leaves of fresh lettuce that have been washed and dried work best for these sandwiches.
Can I adjust the spiciness of the sauce?
Yes, you can increase or decrease the amount of hot pepper sauce and Old Bay seasoning to suit your heat preference.
How do I ensure the crabs are evenly coated?
Gently dredge each crab in the flour and cornmeal mixture, ensuring all sides are covered before placing them in the skillet.
Is this a good recipe for special occasions?
Absolutely, this recipe elevates a humble crab sandwich to gourmet status, making it perfect for special meals or casual dining.
What is the texture of the soft-shell crab in this dish?
The crab offers a perfect marriage of a crunchy exterior and a sweet, briny, tender interior.
What size soft-shell crabs should I buy?
This recipe specifically calls for 4 jumbo soft-shell crabs for the best sandwich proportions.
How do I prepare the red onion?
The red onion should be finely minced so it incorporates smoothly into the tartar sauce.
Can I use a different type of oil?
Any neutral oil with a high smoke point, like canola or vegetable oil, will work for frying the crabs.
Should the tartar sauce be chilled?
While the recipe says to set it aside, keeping it in the refrigerator until assembly can help keep it fresh and thick.
How many tomato slices go on each sandwich?
The recipe suggests layering 1 to 2 slices of fresh tomato on each of the four bottom baguette slices.
Should I serve the Po' Boys hot or cold?
The sandwiches are best served immediately while the crabs are hot and at their peak crispiness.