I Can Has Po'Boy

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So here is the deal, The Po'Boy sandwich is better than anything you have ever put in your mouth. Period. This New Orleans, creole creation has many manifestations, but my version is my favorite. Po' Boys range from the meat and cheese version, to the popular fried oyster version, and have unlimited opportunity for different fillings. Beautiful Chesapeake bay soft shell crabs are in season for a very short time, you must seek them out and gorge on them while you can. The season opened this week so, GAME-ON!

This sandwich is super easy to prepare, and takes almost no time to knock out. The flood of hot crab innards rushing into your mouth at the first bite is a truly sublime sensation. Find the crabs, make the sandwich, be somebody!


Soft-Shell Crab Po'Boy

Crab:
2 "Hotel" size crabs per portion
1 cup A/P flour
1/2 cup Yellow corn meal
Salt and pepper to taste
3 large organic eggs

Aioli:
3 Tbs. Mayo
1 tsp. Honey
1 tsp. Dijon mustard
1 Tbs. Vietnamese chili-garlic sauce (available at any Asian market, and most supermarkets)

Sandwich:
1/3 Baguette (per person)
a section of roasted red bell pepper
1/2 cup Shredded green cabbage

Technique:
Set up two bowls, one with the eggs, one with the flour dredge. Get 1/3 of a cup of vegetable oil hot in a heavy bottom saute pan. Run the crab through the flour mix first, then into the egg, and then back into the flour. Fry in the oil for about three minutes each side. For the aioli, mix the ingredients well, and keep chilled. Toast the baguette and assemble. See! Wasn't that easy?