soft shell crab po’ boy

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The first time I ever tried a soft-shell crab po’ boy I was in New Orleans eating at a place, that in my opinion, served up the best–Ugeslich’s. Not much for a hero sandwiches (give or take a few), this sandwich blew me away. So much so, that every trip to New Orleans started with a meal of this splendid treat, plus some oysters and a cold beer or two served by the owners, Anthony and Gail Uglesich. On my last trip to NO, I was saddened to hear the restaurant closed. It was a conversation before Hurricane Katrina, so it wasn’t a complete surprise.

So, in this glorious soft shell crab season, I tip my hat to Anthony and Gail for the many years of culinary seduction they gave us all, while I prepare one of the few sandwiches I would consider serving as a Seduction Meal.

soft_shell_crab_po_boy.jpgpanko crusted soft shell crab po’ boy

2 cleaned soft-shell crabs
flour
2 eggs, beaten
1 cup Japanese Panko breadcrumbs
Peanut or Vegetable oil
Crusty Italian or French bread
mayonnaise (you can use plain, garlic aioli, a basil or cilantro mayonnaise)
mixed green lettuce
sliced cherry tomatoes
fresh squeezed lemon
garnish: sliced scallions

  • In a deep heavy-bottom pan, heat 1 inch of peanut oil over high heat. You want the oil to cover the crab 1/2 way
  • Dredge cleaned soft-shell crab in flour, coating all side
  • Dip floured crabs into beaten eggs and then dredge into panko breadcrumbs, coating well
  • Reduce heat to medium and place the soft shell crabs into the pan
  • Fry crabs until golden brown and cooked through, turning a few times so as not to burn
  • Drain the crabs on paper towels using a rack

  • Warm the bread for the sandwich in the oven for about 3 minutes
  • Remove the bread from the oven. Slather mayonniase on both sides
  • Lay a small hand-ful of greens on the bottom of the sandwich and top with one of the crabs
  • the legs will hang over the sandwich–this is a good effect and allows you to nibble on the legs first
  • Next add sliced cherry tomatoes, sqeeze fresh lemon juice over sandwich, and garnish with scallions
  • Salt and Pepper to taste, and dig in. I like a nice chilled glass of beer with my sandwich
  • Here’s to you Ugelsich’s! We miss you  xoxoxo

You can purchase an Ugelsich’s Cookbook if you are a fan.