The Ultimate Fried Soft Shell Crab Po Boy

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Prepare the ingredients: soft shell crabs, Louisiana remoulade sauce, dill pickle relish, Meat Church Holy Voodoo seasoning, lemon pepper, Drago's garlic butter, Crystal hot sauce, eggs, milk, Zatarain's fish fry, seafood magic seasoning, and peanut oil.

Mix about 2 tablespoons of dill pickle relish with half a bottle of Louisiana remoulade sauce.

In a bowl, combine 3 eggs, 1.5 cups of milk, and 2-3 tablespoons of Crystal hot sauce to create an egg wash.

Open a bag of Zatarain's fish fry for breading the crabs and shrimp.

Add about a tablespoon and a half of Meat Church Holy Voodoo seasoning and a couple dashes of seafood magic to the fish fry and mix well.

Clean the soft shell crabs by removing the mouth, eyes, and gills, and season them lightly.

Prepare the egg wash by whisking the ingredients together until well mixed.

Heat peanut oil in a Dutch oven on an induction cooktop to between 350 and 370 degrees Fahrenheit.

Bread the cleaned soft shell crab by dipping it in the egg wash and then coating it with the seasoned fish fry.

Carefully place the breaded crab into the hot oil and fry for about 3-4 minutes until golden brown.

Once fried, sprinkle some seafood magic on the crabs and shrimp.

Assemble the po boy sandwich: spread Louisiana remoulade sauce on the bottom of a Hawaiian bun, add lettuce, a slice of tomato, pickles, shrimp, and the fried soft shell crab, then drizzle with hot sauce before topping with the other half of the bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens