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!
In a large, deep sauté pan or skillet over medium-high heat, bring oil to 350 degrees F on a deep-fat thermometer
Pour the buttermilk into a shallow dish. Place crabs in buttermilk; turn to coat, and let stand 5 minutes.
On another plate, mix flour, cornmeal, ½ teaspoon of salt, and ½ teaspoon of pepper.
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.
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.
Spread mayonnaise on cut sides of bread. Top each bottom half with 2 lettuce leaves, 2 pickle slices, and tomato slices.
Sprinkle tomatoes with the remaining ¼ teaspoon of salt. Top with crabs. Add top halves of bread.
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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