Soft Shelled Crab Po-Boys with Southwest Creole Tartar Sauce (New Orleans Style)

Chef Larry "Lee" White, Seafood Manager

Published On: Apr 04 2012 01:52:30 PM CDT   Updated On: Apr 05 2012 10:54:42 AM CDT
Soft Shell Crab Poboy

Makes 4 sandwiches


Vegetable Oil, for deep frying

1/2 cup all-purpose flour

3 teaspoons Old Bay seasonings

1/2 teaspoon salt

1/4 teaspoon cayenne

1/2 cup yellow cornmeal

2 large eggs

2 tablespoon water

4 large soft-shell crabs, cleaned, rinsed, and patted dry

4 (7-inch) lengths French bread, cut in 1/2 lengthwise

1/2 cup Hill Country Fair Tartar Sauce

3 tablespoons Creole mustard

3 tablespoons Southwest Dip

2 cups shredded iceburg lettuce

12 thin slices ripe tomato

12 dill pickle slices


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