Soft Shell Crab Poboy | Sandwich Series Pt. 3

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Clean and prepare the soft shell crabs, removing the gills and innards.

Peel and devein the shrimp, leaving the tails on if desired.

Set up a dredging station with three bowls: one with flour, one with cornmeal, and one with buttermilk.

Season the flour with cayenne pepper, paprika, salt, and black pepper.

Dip each crab in the buttermilk, then coat in the seasoned flour, shaking off excess.

Repeat the process for the shrimp, coating them in buttermilk and then cornmeal.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Fry the soft shell crabs for 3-4 minutes until golden brown and crispy.

Remove the crabs and drain on paper towels.

Fry the shrimp in batches for 2-3 minutes until golden and cooked through.

Assemble the Po' Boy by spreading mayonnaise on the French bread.

Layer lettuce, tomato slices, and pickles on the bread.

Add the fried soft shell crabs and shrimp on top.

Drizzle with hot sauce and close the sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens