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Ingredients

• Vegetable oil, for deep-frying
• 1/2 cup all-purpose flour
• 3 teaspoons Essence, plus more for dusting, recipe follows
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/2 cup yellow cornmeal
• 2 large eggs
• 2 tablespoons water
• 4 large soft-shell crabs, cleaned, rinsed, and patted dry
• 4 (7-inch) lengths French bread, cut in 1/2 lengthwise
• 1/2 cup Creole Tartar Sauce, recipe follows
• 2 cups shredded iceberg lettuce
• 12 thin slices ripe tomato
• 12 dill pickle slices

Description

Food Network Invites You To Try This Soft Shelled Crab Po-Boys With Creole Tartar Sauce Recipe From Emeril Lagasse.

Food Network