Apr 232012
 

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

Egg Wash

Seafood Breading

4 8″ pieces of French Bread, toasted

Mayo

Lettuce

Tomato

Ketchup

Pickles

Hot Sauce

Seafood Breading

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

months.

Egg Wash

2 slightly beaten Eggs

1 cup Milk

Mix together.

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.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.