Louisiana is a birthplace of freaky foods and the soft-shell crab is one of them. As a crab molts, there is a brief moment when its shell is extremely soft. Whoever thought of the idea to fry them should be considered a genius. The crab is dredged in egg wash and seasoned flour and then fried to a golden brown. You eat everything; the meat, the shell, and all the rich, creamy guts and fat. The majority of the crab tastes great, but there will be a noticeable difference in taste and texture when you are no longer eating meat. The innards are strong in flavor and are so weird tasting that they are delicious. Get one on a poboy or just on its own. In my opinion, the soft-shell is the king of fried seafood.
Softshell Crab Poboy
Fried Softshell Crab