Perhaps the all-time classic Gulf Coast po-boy is the fried soft-shell crab po-boy, served with a cold, in the bottle, Barq's root beer.
Ed Barq invented his famous root beer in Biloxi, after moving from New Orleans with his wife in 1897. The first batch was probably made in 1897. The building where Biloxi Artesian Bottling Works stood is still there and Barq is laid to rest in the Biloxi cemetery.
Maybe what makes the soft-shell crab po-boy so the accompaniment of the local root beer. Couple that with the fact that soft-shell crab is available only seasonally. Whatever the reason it is delicious.
SOFT-SHELL CRAB PO-BOY
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1-2 soft shell crabs per po-boy
1 egg whisked with a splash of water
Flour mixed with salt and pepper
Tomato and lettuce
Tony Chachere's Creole Seasoning
Have your fish seller clean the crabs for you. Soak them in the milk wash, toss in flour well-seasoned with Tony Chachere's, salt and pepper and fry crispy brown in hot oil. Place one or two crabs on the bread, already slathered with mayonnaise, garnish with lettuce and tomato, and make sure the Barq’s root beers are cold. Substitute the tomato and lettuce with cole slaw if you like.