Crab Cake Po'Boy
Crab Cake Po'Boy
Crab Cake Po'Boy
Crab Cake Po'Boy

Crab Cake Po'Boy

David Venable

Inspired by the Texas Crab Festival in Crystal Beach, TX, my sandwich nestles delectable seafood in the middle of a fresh roll.

Sandwich

  • 8 Emeril's Louisiana crab cakes (or your favorite crab cakes)
  • 4 (8") French bread rolls
  • 2 ripe red tomatoes, cut into 12 slices
  • 1 head romaine lettuce, shredded

Directions

To prepare the crab cakes, start by preheating your oven to 350°F. Place the crab cakes on a baking sheet and bake according to the cooking instructions.
To prepare the pickles, start by drying the pickle slices with paper towels. In a mixing bowl, combine the cornmeal, chili powder, cayenne, and black pepper.
Set up a breading station. Put the flour, beaten eggs, and cornmeal mixture in their own shallow mixing bowls. Evenly coat the pickle slices in flour, egg, and the cornmeal mixture.
In a skillet, heat the oil to approximately 350°F. Fry the coated pickles until lightly browned and crispy. Remove to paper towels after frying and sprinkle with salt.
To prepare the remoulade, combine the mayonnaise, mustard, garlic, lemon juice, hot sauce, Worcestershire, green onions, cayenne, celery salt, and ketchup in a mixing bowl.
To prepare the sandwiches, cut the rolls open lengthwise, without cutting all of the way through. Spread the remoulade sauce liberally inside of the rolls. On each roll, place 3 slices of tomato, shredded lettuce, and 3 fried pickle slices. Place 2 crab cakes on each and serve with any remaining remoulade.

Fried Pickles

  • 12 sliced sandwich-style dill pickles
  • 2 cups cornmeal
  • 1 Tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 1 cup flour
  • 3 eggs, beaten
  • 2 cups frying oil
  • 1 tsp salt

Remoulade

  • 1 cup mayonnaise
  • 2 Tbsp coarse grain mustard
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • 1/2 tsp hot sauce
  • 1/2 tsp Worcestershire sauce
  • 1/4 cup green onions, small dice
  • 1/8 tsp cayenne pepper
  • 1/4 tsp celery salt
  • 3 Tbsp ketchup

Cook's Notes

Your French rolls need to pass the test! They should be lightly crusty on the outside & light & airy on the inside.

Print Recipe