Fried Soft Shell Crab & Shrimp Po' Boy Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Prepare 0.5 pound of golf shrimp by shelling and deveining them.

Heat cottonseed oil for frying.

In a bowl, combine 1.5 to 2 cups of self-rising flour with 1 teaspoon of salt, 2 teaspoons of cayenne pepper, and 1.5 teaspoons of granulated garlic.

Soak shrimp in cold water, then lightly dust with flour, dip back into the water, and coat again with flour before frying.

Fry the shrimp in hot oil until golden brown.

Prepare soft-shell crabs by soaking them in cold water, lightly flouring them, and repeating the soaking and flouring process before frying.

Fry the soft-shell crabs in hot oil until cooked.

Slice a fresh loaf of French bread in half.

Assemble the shrimp po' boy: spread Frog Bone Bayou remoulade sauce, add sliced tomatoes (seasoned with salt and pepper), shredded lettuce, and fried shrimp.

Assemble the soft-shell crab po' boy: spread Frog Bone Bayou tartar sauce, add sliced tomatoes (seasoned with salt and pepper), shredded lettuce, and fried soft-shell crabs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens