In the realm of delectable sandwiches, few can rival the allure of the crab burger po' boy. This iconic sandwich, originating from the vibrant streets of New Orleans, Louisiana, embodies the essence of Southern comfort food. Succulent crab meat, lightly seasoned and fried to golden perfection, nestled between two soft and fluffy pieces of French bread, creates a symphony of flavors that tantalize the taste buds. The crab burger po' boy is not just a sandwich; it's a culinary masterpiece that pays homage to the rich seafood heritage of the Gulf Coast. This article presents a collection of mouthwatering crab burger po' boy recipes, each offering a unique twist on this classic dish. From traditional New Orleans-style po' boys to innovative variations that incorporate diverse ingredients and flavors, these recipes are sure to satisfy even the most discerning palate. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, you'll find inspiration and guidance within these pages. Unleash your inner chef and embark on a journey of taste and discovery as you explore the world of crab burger po' boys.
Check out the recipes below so you can choose the best recipe for yourself!
CRABMEAT BOATS
Steps:
- Preheat oven to 400°. Carefully hollow out each roll, leaving a 1/2-in. shell (save removed bread for another use). Spread inside of rolls with butter. In a large bowl, combine the crab, cheese, celery, mayonnaise, parsley, seafood seasoning if desired, and paprika; divide between rolls. Wrap each in foil and place on a baking sheet. Bake until cheese is melted, 15-20 minutes.
Nutrition Facts : Calories 661 calories, Fat 44g fat (16g saturated fat), Cholesterol 148mg cholesterol, Sodium 863mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.
PO' BOY REMOULADE SAUCE
This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.
Provided by Christina Tabaretti
Categories Sauces
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.
Nutrition Facts : Calories 87 calories, Carbohydrate 1.6 g, Cholesterol 4.2 mg, Fat 9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 157.3 mg, Sugar 0.8 g
CRAB CAKE PO' BOYS
Steps:
- Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside.
- Preheat oven to 375 degrees F.
- In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside.
- In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes.
- Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce.
- In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.
- Yields: 2 cups
- Prep Time: 5 minutes
- Inactive Prep Time: about 1 hour
- Ease of preparation: easy
SOFT-SHELL CRAB POOR-BOY
Ask your fishmonger to clean the crabs for you, because though the process is a quick and easy one, it's not for the squeamish. There's not much cooking here. Sometimes crabs spatter, so it's best to fry them in oil that's not smoking hot.
Provided by Mark Bittman
Categories dinner, for two, lunch, sandwiches, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Split bread in half and remove some of the soft white crumb with your fingers. Toast bread lightly in oven, about 10 to 15 minutes.
- Beat egg and milk together in a bowl; combine the cornmeal, flour, cayenne and a large pinch of salt on a plate. Put about 1/4-inch of oil in a deep skillet broad enough to accommodate crabs, and turn heat to medium. When oil is hot -- a pinch of flour will sizzle -- dip crabs in milk-egg mixture, then dredge in the cornmeal-flour mixture. Put in skillet; adjust heat so crabs bubble gently but not furiously in oil.
- When bottom is nicely browned, 3 to 5 minutes, turn crabs and brown other side; crabs will be quite firm when done.
- Serve on toasted bread, garnished as you like.
Nutrition Facts : @context http, Calories 953, UnsaturatedFat 13 grams, Carbohydrate 155 grams, Fat 19 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1139 milligrams, Sugar 18 grams, TransFat 0 grams
FISH PO'BOYS
Substitute with your favorite brand of frozen breaded fish.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Bake fish according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, parsley, ketchup, mustard, horseradish sauce and hot pepper sauce until blended. , Spoon 1/4 cup coleslaw onto the bottom of each bun; top with two pieces of fish. Spread with sauce; replace bun tops.
Nutrition Facts :
Tips
- Use fresh crab meat. The fresher the crab meat, the better your crab burgers will taste. If you can't find fresh crab meat, you can use frozen crab meat, but be sure to thaw it completely before using it.
- Season the crab meat well. Crab meat has a mild flavor, so it's important to season it well with salt, pepper, and other spices. You can also add herbs, such as parsley, cilantro, or dill, to the crab meat.
- Don't overcook the crab burgers. Crab burgers are best when they are cooked just until they are cooked through. Overcooking will make the crab burgers tough and dry.
- Serve the crab burgers on po' boy buns. Po' boy buns are the traditional bread for crab burgers. They are soft and fluffy, and they hold up well to the juicy crab burgers.
- Top the crab burgers with your favorite toppings. Some popular toppings for crab burgers include lettuce, tomato, onion, remoulade sauce, and tartar sauce.
Conclusion
Crab burgers are a delicious and easy-to-make seafood sandwich. They are perfect for a summer cookout or a casual dinner. With a few simple tips, you can make crab burgers that are sure to impress your friends and family.
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