Soft Shelled Crab Po-Boys with Creole Tartar Sauce (Emeril Lagasse) Recipe

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Soft Shelled Crab Po-Boys with Creole Tartar Sauce (Emeril Lagasse)
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  1. In a large pot, heat 2 inches of oil to 375 degrees F.
  2. In a bowl, combine the flour, 1 teaspoon of the Essence, 1/4 teaspoon salt, and 1/8 teaspoon cayenne. In another bowl, combine the cornmeal, 1 teaspoon of the Essence, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
  3. In a small bowl, beat the eggs, water, and remaining teaspoon of Essence. One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
  4. With tongs, lower 2 crabs at a time into the hot oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
  5. Spread both sides of the French bread with tartar sauce. Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab. Close the sandwiches and serve immediately.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Creole Tartar Sauce:
  18. 1 large egg
  19. 1 tablespoon minced garlic
  20. 2 tablespoons fresh lemon juice
  21. 1 tablespoon chopped parsley leaves
  22. 2 tablespoons chopped green onions
  23. 1 cup olive oil
  24. 1/4 teaspoon cayenne
  25. 1 tablespoon Creole or whole-grain mustard
  26. 1 teaspoon salt
  27. Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
  28. Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
  29. Yield: 1 1/3 cups
  30. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 617.41 Kcal (2585 kJ)
Calories from fat 166.44 Kcal
% Daily Value*
Total Fat 18.49g 28%
Cholesterol 111.96mg 37%
Sodium 3130.24mg 130%
Potassium 1225.36mg 26%
Total Carbs 91.93g 31%
Sugars 11.02g 44%
Dietary Fiber 5.91g 24%
Protein 24.18g 48%
Vitamin C 28.6mg 48%
Iron 7.4mg 41%
Calcium 195.9mg 20%
Amount Per 100 g
Calories 76.81 Kcal (322 kJ)
Calories from fat 20.71 Kcal
% Daily Value*
Total Fat 2.3g 28%
Cholesterol 13.93mg 37%
Sodium 389.43mg 130%
Potassium 152.45mg 26%
Total Carbs 11.44g 31%
Sugars 1.37g 44%
Dietary Fiber 0.73g 24%
Protein 3.01g 48%
Vitamin C 3.6mg 48%
Iron 0.9mg 41%
Calcium 24.4mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.1
  • 16

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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