Soft-Shell Crab Poor-Boy Recipe

Name: Soft-Shell Crab Poor-Boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12- to 16-inch-long loaf supermarket French- or Italian-style bread, or 2 smaller loaves; 1 egg; 1 cup milk; 1/2 cup cornmeal; 1/2 cup flour; 1/2 teaspoon cayenne, or more; Salt; Neutral oil, like corn or grapeseed, as needed; 2 large soft-shell crabs, cleaned; For garnish: mayonnaise, lettuce, tomato, hot sauce or lemon.

Servings: persons

1 12- to 16-inch-long loaf supermarket French- or Italian-style bread, or 2 smaller loaves
1 egg
1 cup milk
1/2 cup cornmeal
1/2 cup flour
1/2 teaspoon cayenne, or more
Salt
Neutral oil, like corn or grapeseed, as needed
2 large soft-shell crabs, cleaned
For garnish: mayonnaise, lettuce, tomato, hot sauce or lemon.

1
Heat oven to 350 degrees.
2
Split bread in half and remove some of the soft white crumb with your fingers.
3
Toast bread lightly in oven, about 10 to 15 minutes.
4
Beat egg and milk together in a bowl; combine the cornmeal, flour, cayenne and a large pinch of salt on a plate.
5
Put about 1/4-inch of oil in a deep skillet broad enough to accommodate crabs, and turn heat to medium.
6
When oil is hot -- a pinch of flour will sizzle -- dip crabs in milk-egg mixture, then dredge in the cornmeal-flour mixture.
7
Put in skillet; adjust heat so crabs bubble gently but not furiously in oil.
8
When bottom is nicely browned, 3 to 5 minutes, turn crabs and brown other side; crabs will be quite firm when done.
9
Serve on toasted bread, garnished as you like.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12- to 16-inch-long loaf supermarket French- or Italian-style bread, or 2 smaller loaves, 1 egg, 1 cup milk, 1/2 cup cornmeal, and more.

Yes, Soft-Shell Crab Poor-Boy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soft-Shell Crab Poor-Boy

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