Soft Shell Crabs are in season now. This is a delicacy that are not around very long. You can find soft shell crabs on menus year round, but these are frozen. They are at their peak right now. There is nothing like your first view of a Soft Shell Crab PoBoy. The legs of the crab stick out of the sides of the sandwich. I wish I had one now.
How to select and clean Soft Shell Crabs
When buying soft-shell crabs, fresh ones are the best but they’re
not always easy to find. To select the tastiest, use your nose. When
fresh, they smell clean and astringent, like sea mist, a
fitting aroma for a delicacy that both captures the romance of the sea and the allure
of a full moon in spring.
1. To clean soft-shell crabs, hold the crab in one hand, and using
a pair of kitchen shears, cut off the front of the crab, about 1/2 inch
behind the eyes and mouth. Squeeze out the contents of the sack
located directly behind the cut you just made.
2. Lift one pointed end of the crab’s outer shell; remove and discard
the gills. Repeat on the other side.
3. Turn the crab over and snip off the small flap known as the
apron. Rinse the entire crab well and pat dry. Once cleaned, crabs
should be cooked or frozen immediately.
4-8 Soft Shell Crabs, depending on the size
4 8″ pieces of French Bread, toasted
3 pounds Corn Flour
3 tablespoons Salt
2 tablespoons Black Pepper
1 tablespoon Cayenne
1 tablespoon Paprika
2 teaspoons Old Bay Seasoning
1 tablespoon Granulated Garlic
Mix well. Store in an airtight container. It will hold for 3
2 slightly beaten Eggs
1 cup Milk
Soft Shell Crabs
Preheat deep fryer to 350 degrees. Dip cleaned
crabs in egg wash, shaking off excess. Dredge the crabs in seafood
breading, shaking off excess. Fry the crabs for 3-5 minutes or until
done, when they are floating to the surface of the oil in the fryer.
Drain on paper towels.
Assemble sandwich with whatever you want. Use 1-2 Crab per sandwich.