Soft-Shell Po'boy

Recipe from

Coastal Living


6 soft-shell crabs, dressed
1 cup milk
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 cup peanut oil
6 French rolls, split
Lettuce leaves
Tomato slices


Combine crabs and milk in a shallow dish. Cover and chill 1 hour; drain, discarding milk.

Combine flour and next 3 ingredients. Dredge crabs in flour mixture.

Sauté crabs, topside down, in hot oil in a large skillet 1 to 2 minutes on each side. Drain on paper towels. Place each crab on a French roll. Top with Remoulade Sauce, lettuce, and tomato.