2 cleaned softshell crabs
1.5 cups buttermilk
1 cup flour
salt, black pepper and red pepper to taste
2 fresh eggs
2 slices thick cut bread
For the crab: Heat oil over medium-high to high heat in a cast iron skillet to cover crabs. The oil should register about 350 degrees.
Place the cleaned soft-shells on paper towels so they stay dry. Season lightly with salt and pepper. Place the buttermilk and flour in separate wide, shallow bowls.
Working with 2 at a time, dip the soft-shells in the flour, then in the buttermilk, then in the flour again to coat evenly. Carefully add to the oil and fry for about 5 minutes, flipping the crabs once, until the bubbling subsides and they have a nice golden color. Remove crabs from oil and place on paper towel lined plate or platter.
For eggs: heat water in a medium saucepan until just before boiling. Add a splash of vinegar to water. Make a whirlpool in the water using spatula. Drop egg into center of whirlpool and let cook for 2 minutes. Remove from water with slotted spoon.
Toast bread to taste.
To each plate add toasted bread, topped with poached egg, and finished with fried crab. Add remoulade or hot sauce to taste.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.