Soft Shell Crab Po' Boy

LEVEL: Easy 20 MINS 8 Servings

44 Reviews

Handy Soft Shell Crabs are sweet, delicate and even better one a sandwich! Po' Boys are a classic southern sandwich that consists of fried seafood and served on a baguette-like french bread.

  • Handy Soft Crab (Jumbo or Prime), Thawed
  • French Baugette
  • Lettuce
  • Tomato

Tempura Batter (enough for 6-8 crabs)

  • 1 Cup All-Purpose Flour
  • 1 Cup + 3 TBSP Cold Tap Water
  • 1 Egg

Remoulade Sauce

  • 1/2 Cup Mayonnaise
  • 1/2 TSP Capers, Drained
  • 1/2 TSP Dijon Mustard
  • 1 Clove Garlic
  • 1 1/2 TSP Pickle Relish
  • 1 TSP Lemon Juice
  • 1 TSP Parsley
  • Dash -Tabasco Sauce
  • Dash - Salt and pepper


  1. Combine flour, 1 cup water, and egg together in a small bowl with whisk…do not over-mix
  2. Add one TBSP of water at a time to achieve desired thickness of batter (it should cling loosely to the crab)
  3. Thaw soft crab & pat dry with a paper towel
  4. Dredge crab in flour and shake off excess
  5. Dip in batter, allow excess to drip off
  6. Place into hot oil – 350°F (in a deep fryer / shallow sauté pan)
  7. Cook until golden brown and crispy – cooking times will vary depending upon size of crab
  8. Place on wire rack or paper towel-lined tray for one minute
  9. Place all ingredients in a blender and pulse until combined and broken up…but not pureed
  10. Refrigerate
  11. Butter toast a single baguette on a flat top or sauté pan until golden brown – set aside
  12. Slice ripe tomato into three rounds
  13. Wash and drain favorite lettuce type
  14. Add 1 TBSP of remoulade sauce to each side of the exposed bun.
  15. Layer the tomatoes, then lettuce over the bottom half of the roll