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Soft-Shell Po'boy

Yield 6 servings


  • 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
  • Rémoulade Sauce
  • Lettuce leaves
  • Tomato slices

How to Make It

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

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

  3. 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.