Soft Shell Crab

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Mark Bittman writes The Minimalist column for the New York Times's food section. His simple recipes are low on fuss and high in flavor. He shares his scrumptious ideas for preparing soft shell crab, New Orleans style. For his soft shell crab poor-boy ("po boy in the South), he dips the crab in a milk and egg mixture, coats it in a flour and cornmeal blend, and fries it in gently bubbling oil. He serves the fried crab on toasted Italian or French bread with lettuce, tomato, mayonnaise and hot sauce.

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