Best 4 Soft Shell Crab Sandwiches With Spicy Tartar Sauce Po Boy Recipes

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Soft shell crab sandwiches with spicy tartar sauce po boy is a tantalizing sandwich dish that combines the sweet, delicate flavor of soft shell crab with a zesty, spicy tartar sauce. Originating from the bustling city of New Orleans, this sandwich has become a staple of Louisiana cuisine, enjoyed by locals and tourists alike. The soft shell crab is typically coated in a light batter and fried until golden brown, creating a crispy exterior and a tender, succulent interior. The spicy tartar sauce adds a delightful kick, complementing the crab's natural sweetness. Served on a soft, fluffy po boy bun, this sandwich is a symphony of flavors and textures that will leave you craving more.

Let's cook with our recipes!

TEMPURA-FRIED SOFT-SHELL CRAB SANDWICHES WITH TARTAR SAUCE SLAW AND CRISPY OLD BAY CHIPS



Tempura-Fried Soft-Shell Crab Sandwiches with Tartar Sauce Slaw and Crispy Old Bay Chips image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 sandwiches

Number Of Ingredients 18

1/2 cup finely diced cornichons
1/2 cup mayonnaise
2 tablespoons capers, drained
1 tablespoon Dijon mustard
Pinch sugar
Juice of 1/2 lemon
1/4 Spanish onion, grated
Kosher salt and freshly ground black pepper
1/2 small head white cabbage, shredded
1 bag potato chips, such as Lay's or Kettle
1 tablespoon seafood seasoning, such as Old Bay
Canola oil, for deep-frying
3 cups rice flour
Kosher salt and freshly ground black pepper
Few dashes hot sauce, optional
4 soft-shell crabs, cleaned
4 soft potato buns
2 heirloom tomatoes, sliced

Steps:

  • For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes.
  • For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly.
  • For the soft-shell crabs: Set a rack in a baking sheet. Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer. Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using.
  • Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper.
  • Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs.
  • For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately.

SOFT-SHELL CRAB POOR-BOY



Soft-Shell Crab Poor-Boy image

Ask your fishmonger to clean the crabs for you, because though the process is a quick and easy one, it's not for the squeamish. There's not much cooking here. Sometimes crabs spatter, so it's best to fry them in oil that's not smoking hot.

Provided by Mark Bittman

Categories     dinner, for two, lunch, sandwiches, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 12- to 16-inch-long loaf supermarket French- or Italian-style bread, or 2 smaller loaves
1 egg
1 cup milk
1/2 cup cornmeal
1/2 cup flour
1/2 teaspoon cayenne, or more
Salt
Neutral oil, like corn or grapeseed, as needed
2 large soft-shell crabs, cleaned
For garnish: mayonnaise, lettuce, tomato, hot sauce or lemon.

Steps:

  • Heat oven to 350 degrees. Split bread in half and remove some of the soft white crumb with your fingers. Toast bread lightly in oven, about 10 to 15 minutes.
  • Beat egg and milk together in a bowl; combine the cornmeal, flour, cayenne and a large pinch of salt on a plate. Put about 1/4-inch of oil in a deep skillet broad enough to accommodate crabs, and turn heat to medium. When oil is hot -- a pinch of flour will sizzle -- dip crabs in milk-egg mixture, then dredge in the cornmeal-flour mixture. Put in skillet; adjust heat so crabs bubble gently but not furiously in oil.
  • When bottom is nicely browned, 3 to 5 minutes, turn crabs and brown other side; crabs will be quite firm when done.
  • Serve on toasted bread, garnished as you like.

Nutrition Facts : @context http, Calories 953, UnsaturatedFat 13 grams, Carbohydrate 155 grams, Fat 19 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1139 milligrams, Sugar 18 grams, TransFat 0 grams

SOFT SHELL CRAB PO BOYS



Soft Shell Crab Po Boys image

Oh boy, po boys! Serve with an ice-cold Barq's root beer in a large frosty beer mug. Make sure you clean your crabs properly.

Provided by gailanng

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

8 soft shelled crabs, cleaned (small)
salt
pepper
1 egg
1 cup milk
1 cup flour
2 teaspoons baking powder
vegetable oil
1 loaf crusty French bread, toasted (long New Orleans-style loaf if you want to be authentic)
shredded iceberg lettuce
tomatoes, slices
pickle
mayonnaise or tartar sauce
Crystal hot sauce or louisiana hot sauce

Steps:

  • In one bowl, beat together the eggs and milk.
  • In another bowl, sift together the flour and baking powder.
  • Season the cleaned crabs with salt and a generous amount of pepper.
  • Dip crabs thoroughly in the egg mixture, then in the flour mixture. Set aside.
  • Pour vegetable oil into a fry pan to about 1" deep. Heat to very hot.
  • Cook crabs until golden brown, turning once, about 4-5 minutes on each side. Drain on paper toweling.
  • Cut the toasted French bread into four pieces. Dress the bread of each sandwich with mayonnaise, lettuce and a couple slices of tomatoes. Place the two crabs inside each sandwich and season with a dash or two of hot sauce.

Nutrition Facts : Calories 948.2, Fat 8.9, SaturatedFat 3.2, Cholesterol 87.8, Sodium 1666.1, Carbohydrate 171.8, Fiber 7, Sugar 6.7, Protein 44.5

SOFT SHELL CRAB SANDWICH



Soft Shell Crab Sandwich image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil, for frying
3 large eggs
1 cup milk
1 cup beer
2 cups all-purpose flour
4 soft shell crabs, cleaned
4 sandwich buns, toasted
Tartar Sauce, for serving, recipe follows
Sliced tomato, for serving
Lettuce leaves, for serving
8 ounces mayonnaise
2 tablespoons horseradish, drained
1 cup sweet pickles, chopped
Kosher salt and freshly ground black pepper
3/4 cup lemon juice

Steps:

  • Heat about 3 inches of oil in a saucepan to about 400 degrees F.
  • In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
  • Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
  • Yield: about 3 cups

Tips:

  • Choose the right crabs: Look for crabs that are about 3 to 4 inches wide and have a firm shell. Avoid crabs that are too small or have a soft shell.
  • Clean the crabs: Rinse the crabs under cold water and remove any seaweed or debris. Cut off the claws and legs at the joints. Then, remove the top shell of the crab and discard it. Use a spoon to scoop out the gills and intestines.
  • Cook the crabs: You can cook the crabs by frying, grilling, or steaming them. If you are frying the crabs, heat a large skillet over medium heat and add enough oil to cover the bottom of the skillet. Once the oil is hot, add the crabs and cook them for 3 to 4 minutes per side, or until they are golden brown and cooked through. If you are grilling the crabs, preheat your grill to medium-high heat. Brush the crabs with oil and grill them for 3 to 4 minutes per side, or until they are cooked through. If you are steaming the crabs, place them in a steamer basket over a pot of boiling water. Cover the pot and steam the crabs for 5 to 7 minutes, or until they are cooked through.
  • Make the tartar sauce: In a small bowl, combine the mayonnaise, relish, diced gherkins, capers, onion, parsley, and lemon juice. Season with salt and pepper to taste.
  • Assemble the sandwiches: To assemble the sandwiches, place a few lettuce leaves on the bottom bun. Top with the fried, grilled, or steamed crabs. Add a dollop of tartar sauce and the top bun.

Conclusion:

Soft-shell crab sandwiches are a delicious and easy-to-make seafood dish. With a few simple ingredients and a little bit of time, you can create a sandwich that is sure to impress your friends and family. So next time you're in the mood for a seafood sandwich, give this recipe a try.

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