Crab, Lettuce, and Tomato Po’boy Recipe

Crab, Lettuce, and Tomato Po’boy Recipe

How To Make Crab, Lettuce, and Tomato Po’boy

This po’boy recipe yields a traditional New Orleans sandwich that’s packed with plump crab, lettuce, and tomatoes for a delectable lunch meal!

Preparation: 10 minutes
Cooking: 5 minutes
Total: 15 minutes



  • 3cupscanola oil
  • 1cupsbuttermilk
  • 8small soft shell crabs
  • 1cupall purpose flour
  • ½cupcornmeal
  • 1tspsalt
  • ¾tspfreshly ground pepper
  • ¼cupmayonnaise
  • 1french bread loaf
  • 8lettuce leaves,bibb or boston
  • 8slicesdill pickle
  • 2tomatoes,creole or beefsteak
  • hot sauce,to taste


  1. In a large, deep sauté pan or skillet over medium-high heat, bring oil to 350 degrees F on a deep-fat thermometer

  2. Pour the buttermilk into a shallow dish. Place crabs in buttermilk; turn to coat, and let stand 5 minutes.

  3. On another plate, mix flour, cornmeal, ½ teaspoon of salt, and ½ teaspoon of pepper.

  4. Season the crabs with ¼ teaspoon of salt and ¼ teaspoon of pepper, then remove crabs from buttermilk one at a time and coat with flour mixture. Place crabs on a baking sheet.

  5. Carefully add crabs, four at a time, to hot oil. Cook for about 1½ minutes per side, until golden. With a slotted spoon, transfer crabs to paper towels to drain.

To Assemble

  1. Spread mayonnaise on cut sides of bread. Top each bottom half with 2 lettuce leaves, 2 pickle slices, and tomato slices.

  2. Sprinkle tomatoes with the remaining ¼ teaspoon of salt. Top with crabs. Add top halves of bread.

  3. Serve with hot, and enjoy!


  • Calories: 2002.93kcal
  • Fat: 178.17g
  • Saturated Fat: 14.63g
  • Trans Fat: 0.65g
  • Monounsaturated Fat: 106.86g
  • Polyunsaturated Fat: 53.84g
  • Carbohydrates: 84.60g
  • Fiber: 4.38g
  • Sugar: 8.66g
  • Protein: 21.20g
  • Cholesterol: 32.65mg
  • Sodium: 1122.29mg
  • Calcium: 163.56mg
  • Potassium: 538.39mg
  • Iron: 5.88mg
  • Vitamin A: 54.78µg
  • Vitamin C: 10.68mg
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