This Crab Po'boy recipe was developed in partnership with Mirum Shopper. All recipes and opinions are my own! #MealInspirations
The thing I've learned about traveling around the country and eating foods of the same name in a dozen different restaurants, is that pretty much all French onion soups are the same. And every po'boy is different. I'm not sure what it is about the po'boy that makes chefs and cooks alike get creative in the kitchen, but it's become a bit of a game when we go somewhere new to see what's passing for a Po'boy in any given town.
Most recently we visited New Orleans, home of the po'boy, and even there it seems no one could decide on any given formula! We found shrimp, crab, lobster - even chicken. Some were fried and drizzled with sauce while others were steamed and drenched. A few were topped with lettuce and tomato, but the best ones were just piled high with meat. Today I've put together my favorite components of all the po'boys we've encountered so far and if I do say so myself, it was incredible.
According to Wikipedia: A po' boy (also po-boy, po boy, or poor boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually sloppy roast beef, or fried seafood which includes shrimp, crawfish, oysters and crab. I never saw a roast beef po' boy in our travels. But I wouldn't mind trying one in the future!
Most po'boys have a mayonnaise based sauce, a remoulade, component. Remoulade is a historically French sauce that has been adapted by Louisianans. And much like it's counterpart, the po'boy, there's no one way to make it. We used Hellmann's, lemon juice, and seafood seasoning in ours that I picked up on a quick Walmart run. Some folks include other ingredients like mustard, pickle juice, and hot sauce. Make sure whatever seasoning you choose has paprika though, because that's a key flavor!
I'm not sure what it is about seafood and summer that go so well together, but this sandwich just screams beach! Cold iced tea! Flip flops! Possibly because it's seafood and seafood comes from the ocean. (Okay, probably. Maybe definitely). Regardless of why, it's the perfect lunch for a blazing hot afternoon when you don't even want to think about turning on the stove or oven. We used leftover crab from our recent low country crab boil. If you've never done one before, I strongly suggest adding it to your bucket list!
Crab Po'boy, Ingredients:
- Crab // enough to overstuff your roll, about 1 heaping cup
- Celery // chopped, 2 tablespoons per sandwich
- Mayonnaise // to taste, start with 1 tablespoon and work from there
- Seafood seasoning // like the type you use to flavor a crab boil, seasoned salt with paprika works well too - start with 1/4 teaspoon and work from there
- Bread // I prefer a large bakery hot dog bun
- Lemon wedge
Crab Po'boy, Directions:
- In a bowl add crab, celery, mayonnaise, and seafood seasoning. Mix well then sample the dressing and adjust mayonnaise and seasoning to taste.
- Stuff crab mixture into your bun until it's nearly spilling over.
- Squeeze lemon juice over top and garnish with a touch more seasoning.
- Serve with a fresh dill pickle and ENJOY!
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