Crab Cake Po Boys Recipes

SHRIMP PO' BOYS

Shrimp Po' Boys image

Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 4

Number Of Ingredients 16

Ingredients

Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Creole seasoning
¾ cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
½ cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
½ teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

Steps:

Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g

CRAB BURGER PO' BOYS

Crab Burger Po' Boys image

Categories Sandwich Shellfish Quick & Easy Summer Gourmet

Yield Makes 2 sandwiches

Number Of Ingredients 19

Ingredients

For mustard mayonnaise:
1/3 cup mayonnaise
3 tablespoons finely chopped sweet pickle
1 tablespoon drained capers, chopped fine
1 tablespoon Creole or Dijon mustard
For crab burgers:
1/4 cup minced onion
1/4 cup minced green bell pepper
2 tablespoons unsalted butter
1/2 pound lump crab meat, picked over
1/4 cup thinly sliced scallion greens
3 tablespoons mayonnaise
2 tablespoons lightly beaten egg
1/2 cup plus 1 tablespoon fine dry bread crumbs
1/2 teaspoon Worcestershire sauce
cayenne to taste
vegetable oil for frying
two 5-inch lengths soft-crumb French bread, split and toasted lightly
2 iceberg lettuce leaves, sliced thin

Steps:

Make mustard mayonnaise:
In a bowl whisk together mayonnaise ingredients and reserve.
Make crab burgers:
In a small heavy skillet cook onion and bell pepper in butter over moderately low heat, stirring occasionally, until softened. In a bowl stir together onion mixture, crab meat, scallion greens, mayonnaise, egg, 1 tablespoon bread crumbs, Worcestershire sauce, cayenne, and salt to taste.
Put remaining 1/2 cup bread crumbs in a small bowl and put a piece of plastic wrap on a work surface. Form one fourth crab mixture into a 3-inch patty (it will be soft) and coat with bread crumbs, transferring to plastic wrap. Make 3 more patties in same manner with remaining crab mixture and bread crumbs.
In a 10-inch heavy deep skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry patties until golden and cooked through, about 2 1/2 minutes on each side, transferring to paper towels to drain.
Spread bread with reserved mustard mayonnaise and sandwich crab burgers and lettuce between bread.

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