Crabs Sauted Soft Shelled Po boy Bread

Crabs Sauted Soft Shelled Po boy Bread

Prefer to sauté and not deep-fry crab. Sometimes … make po’ boys by serving these crabs on French bread.

Makes 4 crabs.

1 cup all-purpose flour or cornmeal
salt and freshly ground black pepper to taste
1/4 cup vegetable oil
4 soft-shell crabs, cleaned
1 cup milk or buttermilk

On a large plate, blend flour or cornmeal with salt and pepper. In a large skillet, heat oil over high heat. Dip crabs in milk and coat with seasoned flour or cornmeal, shaking off excess.
Add crabs to skillet, undersides up, and cook until golden brown and crisp, about 4 minutes each side. Drain on paper towels. Serve with lemon, cocktail sauce, tartar sauce or soy dipping sauce

Soy Dipping Sauce
1/2 cup low-sodium soy sauce
2 scallions, sliced thin
1 tablespoon rice vinegar
1 1/2 teaspoons sesame oil
1 teaspoon finely grated ginger root
1/2 teaspoon sugar
2 tablespoons water
In a small bowl, combine all ingredients.
hj :wink: