Soft Shell Crabs - Recipes - Sur Le PlatSur Le Plat

The Picayune’s Creole Cook Book was first published in 1901. In this edition, the soft shell crab or “crabs mous” were described as a “dainty dish that graces the most aristocratic tables.” The Creole Cook Book went on the describe the soft shell crab as a “great luxury in New Orleans,” and its “possibilities as […]
The Picayune's Creole Cook Book was first published in 1901. In this edition, the soft shell crab or crabs mous were described as a dainty dish that graces the most aristocratic tables. The Creole Cook Book went on the describe the soft shell crab as a great luxury in New Orleans, and its possibilities as a most delicate and savory dish  were first discovered and appreciated there. Most soft shell crabs are battered with an egg and flour mixture and deep fried. In an attempt to reinterpret the traditional recipe for fried soft shell crab, yet still achieve the crunchy outer crust that we all desire, my husband Gayden eliminates the egg and milk and uses a simple dust of flour and quick sauté in olive oil.

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