Follow our complete, step-by-step, photo illustrated recipe to prepare, fry and assemble this Soft Shell Crab Sandwich. Call it a Po’Boy if you like, but there’s nothing poor about the flavor of a soft shell crab. It’s much easier to do than you might think.
- 2 Soft Shell Crabs, cleaned
- 1 cup Self-Rising Flour
- ½ cup Yellow Cornmeal
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Old Bay Seasoning (optional)
- Sub rolls, French Bread, or bread of choice.
- Oil for frying
Prepare the coating mix first.
- In a large bowl, add flour.
- Add yellow corn meal.
- Add salt.
- Add black pepper.
- Add Old Bay seasoning, if desired.
- Whisk together well. Set aside.
Prepare the crabs.
- Rinse the crabs under cool running water.
- Be sure to rinse under the flaps of the shell, removing any gills that might be attached.
- Pierce the air sack in the middle of the crab body. Gently squeeze to remove any water.
- Place crabs in a bowl of water.
- Remove one at a time, shaking off excess water.
- Dredge in flour mixture, coating both sides and all claws well with flour.
- Shake off excess flour.
- Dip in water, shake off excess.
- Dredge again in the flour. Shake off excess.
- Heat about ½ inch canola oil in a skillet until hot enough for frying.
- Gently lower the crab into the pan. Separate the legs for more even frying.
- Let fry for about 3 minutes each side, turning when golden brown on the bottom.
- When done, remove from oil and drain on a piece of brown paper bag or wire rack.
Assemble your sandwich.
- Spread a layer of tartar sauce on the bottom half of your bread.
- Add sliced tomatoes.
- Add shredded lettuce.
- Top with fried soft shell crab.
Keywords: soft shell crab sandwich, po' boy, seafood, blue crab, made from scratch, southern