Soft Shell Crab Sandwiches With Spicy Tartar Sauce Po Boy Recipes

TEMPURA-FRIED SOFT-SHELL CRAB SANDWICHES WITH TARTAR SAUCE SLAW AND CRISPY OLD BAY CHIPS

Steps:

• For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes.
• For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly.
• For the soft-shell crabs: Set a rack in a baking sheet. Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer. Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using.
• Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper.
• Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs.
• For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately.

SOFT-SHELL CRAB POOR-BOY

Steps:

• Heat oven to 350 degrees. Split bread in half and remove some of the soft white crumb with your fingers. Toast bread lightly in oven, about 10 to 15 minutes.
• Beat egg and milk together in a bowl; combine the cornmeal, flour, cayenne and a large pinch of salt on a plate. Put about 1/4-inch of oil in a deep skillet broad enough to accommodate crabs, and turn heat to medium. When oil is hot -- a pinch of flour will sizzle -- dip crabs in milk-egg mixture, then dredge in the cornmeal-flour mixture. Put in skillet; adjust heat so crabs bubble gently but not furiously in oil.
• When bottom is nicely browned, 3 to 5 minutes, turn crabs and brown other side; crabs will be quite firm when done.
• Serve on toasted bread, garnished as you like.

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.

SOFT SHELL CRAB SANDWICH

Steps:

• Heat about 3 inches of oil in a saucepan to about 400 degrees F.
• In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
• Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
• Yield: about 3 cups