Soft Shell Crab Sandwiches With Spicy Tartar Sauce Po Boy Recipes

SOFT SHELL CRAB SANDWICHES WITH SPICY TARTAR SAUCE (PO BOY)

Steps:

• Make the Tartar Sauce: In a small bowl, combine the mayonnaise, onion, pickle, capers with spicy tartar sauce chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.
• To Cook the Crabs: In a wide, shallow bowl, combine the flour, cornmeal, salt and pepper. Dredge the crabs to coat on both sides.
• Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful.
• Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.
• To Assemble the Sandwiches: Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and serve.

STAN'S PLACE SHRIMP PO BOY

Steps:

• Take the ingredients for the Remoulade Sauce: Mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika,lemon juice.
• Combine all ingredients in a large bowl and whisk until combined. Refrigerate.
• Clean and devein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Divide the flour between the first two bowls. Combine and beat the egg and milk in the third bowl. Arrange the bowls so you have flour, egg wash, and flour.
• Heat the oil until a drop of flour placed in the pan dances around. Working left to right and starting with the left hand, coat the shrimp with flour from the first bowl and place into the egg wash. Using the right hand, remove the shrimp from the egg wash and place in the last bowl of flour. Coat evenly and carefully place into oil. Cook until browned on both sides.
• Serve with remoulade sauce on Ciabatta bread "dressed" with lettuce and tomato.

SOFT SHELL CRAB PO BOYS

Steps:

• In one bowl, beat together the eggs and milk.
• In another bowl, sift together the flour and baking powder.
• Season the cleaned crabs with salt and a generous amount of pepper.
• Dip crabs thoroughly in the egg mixture, then in the flour mixture. Set aside.
• Pour vegetable oil into a fry pan to about 1" deep. Heat to very hot.
• Cook crabs until golden brown, turning once, about 4-5 minutes on each side. Drain on paper toweling.
• Cut the toasted French bread into four pieces. Dress the bread of each sandwich with mayonnaise, lettuce and a couple slices of tomatoes. Place the two crabs inside each sandwich and season with a dash or two of hot sauce.