Soft-Shell Crab Po’ Boys

Po’Boy style seafood sandwiches are always a treat no matter whether you use shrimp, oysters, or fresh catch-of-the-day fish fillets.  Making them with soft-shell crabs takes the whole experience over the top. As with all seafood the trick is to avoid overcooking the crabs.

Ingredients

• 4 soft-shell crabs cleaned
• ¼ cup HEB Frying Flour
• ¼ cup extra-virgin olive oil
• salt and pepper to taste
•  4 crusty Italian rolls
• butter
• tartar sauce (recipe below)
• 1 large beefsteak tomato, sliced
• lettuce

Instructions

1. Clean the mandible section of the crab by removing any orange or yellow substance.
2. Dredge the crabs with HEB Frying Flour.
3. Heat the olive oil in a sauté pan over medium-high heat. Add the crabs and cook for one and a half minutes, turn and cook for an additional one and a half minutes.
4. Flour has seasoning in it so sample before adding more salt and pepper. Keep warm.
5. Assemble the sandwich: split the rolls lengthwise, brush with butter, toast on a griddle. Spread with tartar sauce, add lettuce, tomatoes, and top with crab.
6. Serve with fries or chips.

Tartar Sauce

Ingredients

• 1 cup mayonnaise
• 1/3 cup minced dill pickles
• 3 Tbsp minced shallots
• 2 Tbsp drained capers, minced
• 2 Tbsp finely chopped Italian parsley
• 1 Tbsp freshly squeezed juice from 1 lemon
• 1/2 tsp lemon zest
• 1 1/2 tsp Dijon mustard
• 3/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt
• 1/4 tsp hot sauce

Directions

In a medium bowl, mix mayonnaise, dill pickles, shallots, capers, parsley, lemon juice, lemon zest, mustard, black pepper, salt, and hot sauce. Let sit for 30 minutes, then use immediately or store in an airtight container in the refrigerator for up to a week.