panko crusted soft shell crab po’ boy

2 cleaned soft-shell crabs
2 eggs, beaten
1 cup Japanese Panko breadcrumbs
Peanut or Vegetable oil
Crusty Italian or French bread
mayonnaise (you can use plain, garlic aioli, a basil or cilantro mayonnaise)
mixed green lettuce
sliced cherry tomatoes
fresh squeezed lemon
garnish: sliced scallions

  • In a deep heavy-bottom pan, heat 1 inch of peanut oil over high heat. You want the oil to cover the crab 1/2 way
  • Dredge cleaned soft-shell crab in flour, coating all side
  • Dip floured crabs into beaten eggs and then dredge into panko breadcrumbs, coating well
  • Reduce heat to medium and place the soft shell crabs into the pan
  • Fry crabs until golden brown and cooked through, turning a few times so as not to burn
  • Drain the crabs on paper towels using a rack

  • Warm the bread for the sandwich in the oven for about 3 minutes
  • Remove the bread from the oven. Slather mayonniase on both sides
  • Lay a small hand-ful of greens on the bottom of the sandwich and top with one of the crabs
  • the legs will hang over the sandwich--this is a good effect and allows you to nibble on the legs first
  • Next add sliced cherry tomatoes, sqeeze fresh lemon juice over sandwich, and garnish with scallions
  • Salt and Pepper to taste, and dig in. I like a nice chilled glass of beer with my sandwich