Fried Soft-Shell Crab Poboys

Recipe Ingredients

		Vegetable oil - for deep frying
1 tablespoon	15ml	Essence - plus
		More for sprinkling
		= (see Bayou Blast recipe)
1 cup	62g / 2.2oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
8		Soft-shell crabs - cleaned, and
		Rinsed gently under cold running water
4		French bread - (ea abt 8" to 10" long) - halved lengthwise
1/2 cup	118ml	Mayonnaise
2 cups	474ml	Shredded romaine lettuce - very thinly sliced
1		Creole tomato
		= (or other very ripe flavorful tomato)
		Optional
		Hot sauce - for serving
		Lemon wedges - for serving

Recipe Instructions

Preheat the oil in a large saucepan or deep fryer to 360 degrees.

Rinse crabs and pat dry. Combine the flour with the Essence, salt and ground black pepper and stir to combine well. Lightly dredge each crab in the seasoned flour, making sure that the crabs are completely coated.

Using tongs, gently lower the crabs (in batches if necessary) completely into the oil and fry until golden brown, about 2 to 3 minutes. Turn the crabs over and fry an additional 2 to 3 minutes, or until golden brown and crispy all over. Be careful -- crabs will splatter as they are cooking! Carefully transfer crabs to paper-lined plates to drain briefly before assembling poboys. Sprinkle with Essence when still hot.

Using a spatula, lightly coat both of the cut sides of the French bread with some of the mayonnaise. Place two of the fried soft shell crabs onto one side of the bread, and top with shredded lettuce and tomato slices. Top with the other half of the bread and serve immediately.

This recipe yields 4 poboys.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D22) - from the TV FOOD NETWORK

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