Tuesday, August 21, 2018

Green Crab Po Boy

My husband and I have always enjoyed our visits to New Orleans. We would explore the city on foot all day--admiring the historic architecture, feasting on fresh seafood and delicious Creole and Cajun cuisine and occasionally stopping for a drink outside at one of the cafes. We then stay up past our bedtime soaking in the nightlife--watching the crowds and listening to the energetic live music. The next day we would get up and do it all over again!

One of the sandwiches that I particularly like to eat is known as a po' boy (also poor boy). They are stuffed with various fillings. The ones that I prefer is deep-fried seafood. One year I had the tastiest oyster po' boy--deep-fried succulent oysters, nicely blended sauce, just enough shredded lettuce and tomato slices for a flavorful and satisfying sandwich. Unfortunately I was not able to get that same po' boy again despite returning to the same establishment. 

Here is my version of a po' boy made from the soft-shell green crabs that were given to me by scientist/researcher, Dr. Bradt (thank you!). Have I mentioned that I secretly love the fact that I get to eat lab crabs without working or stepping foot in an actual scientific lab?! I toast my roll by frying the interior with a little butter in a skillet until golden (to prevent it from getting soggy and for extra flavors), spread some chilled rémoulade (sauce) on the inside and layer on the deep fried crabs, finely shredded lettuce and tomato slices. Now this is one special po' boy that I know I will not find (at least for now) in the Big Easy!

green crab po boy

Green Crab Po Boy


Rémoulade (see recipe below)
About 1 1/2 cup finely shredded lettuce
1 large tomato, thin slices
2 Hoagie Rolls or Split Top Rolls, sliced lengthwise about 3/4 of the way leaving a hinge
6 fried soft-shell green crabs (see Fried Soft-Shell Green Crabs link)


Make the rémoulade, cover and keep refrigerated. Shred the lettuce and slice the tomato, cover and keep refrigerated. Heat a skillet and melt a pat (about 1/2 to 1 tablespoon) of butter. Slice the rolls lengthwise about 3/4 of the way, leaving a hinge so the 2 halves remain attach. Fry the rolls with the interior facing the bottom of a skillet. Once the interior is golden remove from heat and set aside. Fry the crabs, follow the directions for Fried Soft-Shell Green Crabs.

Spread some of the rémoulade (as much as you prefer) on both sides of the interior of each roll. Layer on the tomato slices, lettuce, fried crabs and more lettuce. Serve while the crabs are still hot and crispy.

Helpful Hints:

*If you prefer more corn flour on your crabs then coat the crabs in a whisked egg, shake off excess egg and place them in the mixed corn flour. For this po' boy recipe, I prefer the crabs to have a little extra flour.
*You may use a plate, a bag or a container for the mixed flour. A bag or a container will make it less messy and help with a quicker clean up later.
*The green crabs may have enough natural salt. If you are on a low sodium diet or prefer to eat less salt then you may want to omit the salt in the flour.
*I was able to purchase these long rolls from my local market. They are labeled as Split Top Rolls from Fantini Baking Co. from Haverhill, Massachusetts. 

Rémoulade (makes about 1 1/4 cups)


1 cup mayonnaise
1/4 tsp paprika (preferably sweet kind)
2 tsp mustard
1 large garlic clove, grated (about 2 tsp)
1 tsp sriracha sauce
1 Tbsp capers, minced
2 slices of Sweet Bread & Butter Chips (pickles), chopped (about 1 Tbsp)
1 Tbsp Sweet Bread & Butter Chips (pickles) juice
1 Tbsp chopped fresh chives
1 Tbsp minced onion or shallot


Mix all ingredients, cover and chill in the refrigerator until ready to use.

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