Fried Crawfish Poboys with French Remoulade Sauce
The poboy is an iconic New Orleans sandwich, as much a part of local history and culture as jazz and crawfish. It’s a classic festival food in Louisiana, too – […]
Source: Blue Plate Mayonnaise
Ingredients
- Remoulade Sauce
- Blue Plate® Mayonnaise
- tablespoon finely chopped parsley
- tablespoon finely chopped chives
- tablespoon fresh lemon juice
- tablespoon minced shallots
- tablespoon finely chopped celery
- teaspoons finely chopped tarragon
- teaspoon Dijon mustard
- teaspoon chopped capers
- teaspoon lemon zest
- teaspoon minced garlic
- anchovy filet, finely chopped
- teaspoon sea salt
- teaspoon cayenne pepper
- Poboy
- pound crawfish tail meat
- tablespoons Blue Plate® Mayonnaise
- teaspoon Creole seasoning
- Wondra or other fine flour
- cornmeal
- Vegetable oil, for frying
- French bread pistolettes, or 1 large loaf
- shredded iceberg lettuce
- slices tomato
- Sliced dill pickle
- Chips or French fries, for serving