Recipe courtesy of Emeril Lagasse
4 Po'boys


  • 8 softshell crabs, cleaned
  • 1 1/2 cups flour
  • Oil for frying
  • 4 individual French Bread baguettes
  • 1/2 cup mayonnaise
  • 1 Creole tomato, cut into 1/4-inch slices
  • 2 cups shredded lettuce
  • 4 bags of Zap's potato chips


Preheat the oil. Season the softshells with Essence. Season the flour with Essence. Dredge the softshells in the seasoned flour, coating completely. Holding the softshell by its head, carefully drag the legs of the softshell in the hot oil for 1 minute. After 1 minute, drop the softshell in the oil and fry until golden brown, about 2 to 3 minutes on each side. Remove from the oil and drain on a paper-lined plate. Season the softshells with Essence. Smear the mayonnaise over each side of the baguettes. Start building the po'boy, with softshells, tomatoes, and lettuce. Serve the po'boys with Zap's and cold Abita.


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