Soft Shell Crab and Oyster Po-Boy!!

soft shell crabs

🥗Healthier: grilled fish

💰Cheaper: chicken breast

Grilled fish is lower in calories, while chicken breast is a more budget-friendly option.

sandwich rolls

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more nutrients, while white bread is often cheaper.

Start by washing the soft shell crabs and placing them in the ice box while preparing the coleslaw.

In a bowl, combine heavy cream, milk, 2 eggs, and cayenne pepper, then whisk together.

Let the crabs sit in the wash for about 30 minutes in the ice box to ensure they fry crisp.

Prepare the crabs by cutting off their faces and removing the lungs, then washing them again.

Fill a batter box with Cajun twostep seafood fry for coating the crabs.

Make the coleslaw by mixing apple cider vinegar, creole mustard, and a generous amount of mayonnaise with red cabbage, regular cabbage, and carrots, seasoning with salt, pepper, onion powder, and garlic powder.

Prepare the sauce for the oysters by mixing honey and hot sauce together.

Heat the fryer to about 350°F and fry the crabs until golden brown, which doesn’t take long.

Once the crabs are done, fry the Louisiana Gulf oysters until they are lightly golden and crispy, ensuring not to over fry them.

Assemble the po-boy by cutting the French bread, adding the fried soft shell crabs, and topping with the coleslaw.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens