Softshell Po'Boys

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 4 Po'boys
LEVEL: Easy

ingredients

  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.