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Add a photoRaciónes: 4
Ingredientes
- Vegetable oil for deep frying
- 1 Tbsp. Essence plus more for sprinkling (see Bayou Blast recipe)
- 1 c. all-purpose flour
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 8 x soft-shell crabs cleaned, and rinsed gently under cool running water
- 4 piece French bread - (ea abt 8" to 10" long) halved lengthwise
- 1/2 c. mayonnaise
- 2 c. shredded romaine lettuce very thinly sliced
- 1 x creole tomato (or possibly other very ripe flavorful tomato) Warm sauce for serving Lemon wedges for serving
Direcciones
- Preheat the oil in a large saucepan or possibly deep fryer to 360 degrees.
- Rinse crabs and pat dry. Combine the flour with the Essence, salt and grnd black pepper and stir to combine well. Lightly dredge each crab in the seasoned flour, making sure which the crabs are completely coated.
- Using tongs, gently lower the crabs (in batches if necessary) completely into the oil and fry till golden, about 2 to 3 min. Turn the crabs over and fry an additional 2 to 3 min, or possibly till golden 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 warm.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 511 | |
| Calories from Fat 219 | 43% |
| Total Fat 24.81g | 31% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 855mg | 36% |
| Potassium 208mg | 6% |
| Total Carbs 61.34g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.45g | 2% |
| Protein 11.14g | 18% |
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