Crispy Crawfish Po’ Boy: Louisiana’s Ultimate Seafood Sandwich

🦐 Crispy Crawfish Po’ Boy: Louisiana’s Ultimate Seafood Sandwich

KEY INFO:

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Difficulty: Easy-Moderate

Diet: Pescatarian

EQUIPMENT NEEDED:
  • Deep fryer or heavy pot
  • Mixing bowls
  • Tongs/spider skimmer
  • Paper towels/wire rack
INGREDIENTS:

Crawfish Components:

  • 1.5 lbs crawfish tail meat
  • ¾ cup buttermilk
  • 2 tsp hot pepper sauce
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • 2 tsp Cajun seasoning

Remoulade Sauce:

  • ½ cup mayonnaise
  • 2 tbsp Creole mustard
  • 1 tbsp chopped capers
  • 1 tsp hot sauce
  • Fresh herbs (parsley, chives)

Sandwich Essentials:

  • 1 French bread loaf
  • Iceberg lettuce
  • Sliced tomatoes
  • Dill pickle slices

Close-up of fresh crawfish tails being dredged in golden cornmeal, surrounded by scattered Cajun spices on a rustic wooden cutting board, with soft natural light and various prep bowls in the background.

CRITICAL PREPARATION TIPS:
  • Maintain oil temperature at 350°F
  • Fry in small batches
  • Drain immediately after frying
  • Don’t overcrowd the oil
METHOD:
  1. Mix buttermilk with hot sauce; soak crawfish 10-15 minutes
  2. Combine flour, cornmeal, Cajun seasoning in separate bowl
  3. Drain crawfish, dredge thoroughly in seasoned mixture
  4. Heat oil to 350°F
  5. Fry crawfish 2-4 minutes until golden brown
  6. Drain on wire rack, season lightly with salt
  7. Mix remoulade sauce ingredients
  8. Toast French bread
  9. Assemble sandwich: Spread remoulade, layer crawfish, lettuce, tomato, pickles
  10. Serve immediately with extra hot sauce

Dramatic Po' Boy sandwich on a weathered wooden board, featuring golden-brown fried crawfish, crisp lettuce, and vibrant tomato slices. Creamy remoulade drips down the sides, garnished with parsley and lemon, with a bottle of Louisiana hot sauce blurred in the background.

EXPERT VARIATIONS:
  • Substitute shrimp or oysters
  • Use gluten-free flour blend
  • Try blackened seasoning instead of traditional breading
STORAGE:
  • Best consumed immediately
  • Refrigerate unassembled components
  • Remoulade keeps 3-4 days
COMMON MISTAKES:
  • Oil too cool = greasy breading
  • Overcrowding fryer
  • Assembling too early (soggy bread)
PRO TIPS:
  • Pat crawfish dry before breading
  • Let oil return to temperature between batches
  • Serve with crispy potato chips
NUTRITIONAL SPOTLIGHT:
  • High protein
  • Rich in omega-3s
  • Moderate calorie count
PERFECT FOR:
  • Casual gatherings
  • Game day
  • Louisiana-themed parties
  • Quick weeknight dinner

Laissez les bon temps rouler! 🎉🦐

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