Recipe #10: Lump Crab Po'Boy

Source:  The Bitchin' Kitchin' via Pinterest

12-16 oz super lump crab meat (you can also use jumbo lump crab meat if you like, but super lump is fine as well -- and cheaper!)
1 tbsp creole seasoning
1/4 cup mayonnaise
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 shallot, diced finely
1 tsp garlic, diced finely
1 1/2 tsp lemon juice
squirt of Dijon mustard
1/4 tsp paprika
1/4 tsp cayenne pepper
salt and pepper to taste
2-3 Sourdough loaves

Prepare the crab: Toss the crab with the creole seasoning.  

 

 

Prepare the remoulade sauce: Combine the remaining ingredients. Mix well.

 

 

Prepare the sandwich:
a. Slice the sourdough loaves 3/4 of the way through, making a pocket for the crab and remoulade sauce.
b. Add some remoulade sauce in the bread "pocket".
c. Stuff with seasoned crab meat.
d. Add more remoulade sauce on top of the crab meat.

I added some lettuce on top so that's why the sandwich looks so empty.

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I also prepared some shrimp and added that to the sandwich as well.  Recipe in the next post (Recipe #11.) 

This was really easy to make and delicious as well.  There's nothing to cook so you can easily throw this together without much mess. 

There was a little bit left over and I ate it the next day - much to my husband's disappointment.  He had been hoping to have some when he got home from work.  It was even better the second day.

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Ratings
Special Ingredients Needed:   None.  Lump crab - you might not regularly keep that in your cupboard.  I know I don't.
Ease of Preparation:  Easy. 
Taste:    Very good.  The husband loved this.  The kids were just okay with it. 

Overall:  8 out of 10