2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













Soft Shell Crab Po' Boys with Spicy Slaw
 
  • We think that fresh soft shell crabs are the ultimate filling for a po' boy sandwich, both for flavor and texture. With a light breading for crunch and Terry's zesty remoulade sauce this will rival any po' boy sandwich you've ever eaten!
  • Be sure your crabs are cleaned, tail, gills and face removed. Just ask us, we will do it for you.
  • Remoulade sauce can be made ahead of time and will keep in the refrigerator for a few days. Great on lots of other things too!
  • Terry's spicy slaw stands on it's own, great with any sandwich and always welcome at any BBQ or picnic.

Ingredients
  • Soft shell crabs, prime size, at least 2 per person
  • 1 teaspoon salt
  • 1 teaspoon black pepper and/or cajun seasoning
  • 1 cup flour
  • 2 to 4 eggs, depending on number of crabs
  • 1 cup panko bread crumbs
  • Canola oil, enough to coat the bottom of the pan
  • Crusty loaf of french style bread or lobster roll buns, lightly toasted

Remoulade sauce

  • 1/2 cup mayonnaise
  • 3 tablespoons shallots, chopped
  • 2 tablespoons capers
  • 2 tablespoons ketchup
  • 1 tablespoon fresh garlic, chopped
  • 2 teaspoons louisiana hot sauce
  • 2 teaspoons lime zest
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Slaw base

  • 8 cups savoy cabbage, shredded
  • 2 1/2 cups red pepper, julienne
  • 2 cups carrots, shredded
  • 1 1/2 cups red onion, diced

Slaw dressing

  • 1 cup extra virgin olive oil
  • 1/2 cup white wine vinegar
  • 1/4 cup roasted red pepper
  • 1 tablespoon fresh garlic, chopped
  • 1 tablespoon sriracha
  • 3 teaspoons kosher salt 

Directions

Crabs

  • I like to put a handful of flour in a plastic bag with a teaspoon of each of pepper, salt, (cajun season or blackening spice if you like). Another handful of panko crumbs in separate bag. Eggs in a bowl, well beaten.
  • Drop each crab in flour bag separately and shake it up, coating the crab well. Dredge the floured crab in the egg. just to get it wet. Drop the wet crab into the panko crumbs and coat well. Remove from bag and let set for 5 minutes. Repeat the process until all the crabs are coated.
  • Get a pan hot then add canola oil, just a couple of tablespoons to coat bottom of pan. Gently place each crab in the pan but don't crowd or stack them. Cook for about 4 to 5 minutes per side until crispy brown. Remove and place on a paper towel to drain (try not to eat the claws before you actually serve them).

Remoulade

  • Add all ingredients in food processor, pulse until combined. Set aside.

Spicy Slaw

  • Combine slaw base in a large bowl.
  • Put all dressing ingredients, except olive oil, into food processor or blender and combine well. Slowly drizzle olive oil through top of machine while blending. Pour over slaw base and toss  well. Makes enough for a generous 6 to 8 sandwiches.

Assembly

  • Brush sauce on both sides of bread or warm toasted buns, place cooked crabs inside and top with spicy slaw. Serve and enjoy!

 

Dirk's Fish and Gourmet Shop © 2014