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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I've had an ongoing love for po'boys ever since I tasted my first one when I was 7 while living in Biloxi, MS. I found this on the internet and it's delicious. Ingredients:
2/3 cup mayonnaise |
2 tbsp. finely chopped sweet pickle |
1 tbsp. dijon mustard |
1/2 cup minced onion |
1/2 cup minced red bell pepper |
4 tbsp. unsalted butter |
1 lb. lump crab meat, picked over |
1/2 cup thinly sliced scallion greens |
6 tbsp. mayonnaise |
1 lightly beaten egg white |
1 cup fine dry bread crumbs |
1 tsp. worcestershire sauce |
cayenne to taste |
4 five-inch lengths soft-crumb french bread, split and toasted lightly |
4 iceberg lettuce leaves, sliced thin |
2/3 cup mayonnaise |
Directions:
1. In a bowl, whisk together mayo, pickle and mustard. 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, 6 Tbsp. mayonnaise, egg, 1 Tbsp. 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. Refrigerate several hours. In a 10-inch heavy deep skillet, heat 1/4 inch vegetable 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 and lettuce between bread.
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