Softshell Poboys Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8: Softshell crabs, cleaned
1 1/2 cup: Flour,
Oil for frying,
4: Individual French Bread,
Baguettes,
1/2 cup: Mayonnaise,
1: Creole tomato, cut into
1/4: -inch slices,
2 cup: Shredded lettuce,
4 Bags: of Zaps potato chips,
Directions:
Preheat the oil. Season the softshells with Essence. Season the flour
with Essence. Dredge the softshells in the seasoned flour, coating
completely. Holding the softshell by its head, carefully drag the
legs of the softshell in the hot oil for 1 minute. After 1 minute,
drop the softshell in the oil and fry until golden brown, about 2 to
3 minutes on each side. Remove from the oil and drain on a
paper-lined plate. Season the softshells with Essence. Smear the
mayonnaise over each side of the baguettes. Start building the
poboy, with softshells, tomatoes, and lettuce. Serve the poboys
with Zaps and cold Abita.
Yield: 4 Poboys
EMERIL LIVE SHOW #EMIA49
Source from luhu.jp
with Essence. Dredge the softshells in the seasoned flour, coating
completely. Holding the softshell by its head, carefully drag the
legs of the softshell in the hot oil for 1 minute. After 1 minute,
drop the softshell in the oil and fry until golden brown, about 2 to
3 minutes on each side. Remove from the oil and drain on a
paper-lined plate. Season the softshells with Essence. Smear the
mayonnaise over each side of the baguettes. Start building the
poboy, with softshells, tomatoes, and lettuce. Serve the poboys
with Zaps and cold Abita.
Yield: 4 Poboys
EMERIL LIVE SHOW #EMIA49
Source from luhu.jp
Tags
Emeril