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Soft Shell Crab Po Boys

Soft Shell Crab Po Boys

A classic New Orleans favorite!

  • Prep Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 sandwiches


  • Vegetable oil, for deep-frying
  • 1/4 cup each all-purpose flour and masa harina (use all flour if masa harina is unavailable)
  • 1 tsp each salt and cayenne pepper
  • 1/2 cup yellow cornmeal
  • 2 large eggs
  • 2 tablespoons water
  • 4 cleaned large soft-shell crabs (about 4 oz each)
  • 4 4-inch lengths poboy bread, ends trimmed, halved lengthwise
  • 1/2 cup Creole Tartar Sauce
  • 2 cups shredded iceberg lettuce
  • 12 thin slices ripe tomato
  • 12 dill pickle slices
  • hot sauce and lemon wedges for serving


  • Into large Dutch oven, pour oil to depth of 1 1/2 inch.  Heat to 375º F.

  • In a shallow bowl or pan, mix flour, masa harina, 1/2 tsp each salt and cayenne. In a second shallow bowl, mix cornmeal and remaining salt and cayenne. In small bowl, whisk eggs and water to blend.

  • Gently rinse crabs under cold water. Lightly coat with flour mixture. Dip crabs, 1 at a time, into egg; coat in cornmeal mixture.

  • With tongs, lower crabs, 2 at a time, into hot oil. Fry 3 to 4 minutes, turning once, until golden and crisp. Drain on paper towels.

  • Spread each roll half with 1 tablespoon tartar sauce. Scatter 1/2 cup lettuce over bottoms; top each with 3 slices tomato. Top each tomato slice with a pickle slice. Top each with a fried crab and roll top, tartar sauce slide down. Serve with hot sauce and lemon.