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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
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 |
tomato, slices |
pickle |
mayonnaise or tartar sauce |
crystal hot sauce or louisiana hot sauce |
Directions:
1. In one bowl, beat together the eggs and milk.
2. In another bowl, sift together the flour and baking powder.
3. Season the cleaned crabs with salt and a generous amount of pepper.
4. Dip crabs thoroughly in the egg mixture, then in the flour mixture. Set aside.
5. Pour vegetable oil into a fry pan to about 1 deep. Heat to very hot.
6. Cook crabs until golden brown, turning once, about 4-5 minutes on each side. Drain on paper toweling.
7. 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.
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