Here’s a shrimp and crab po boy recipe unlike any other! Our version skips the fried fare and opts for a lighter take, with fresh seafood tossed in a creamy remoulade sauce that packs a flavor punch! Fresh French bread rolls are the perfect vessel for this meal, and it wouldn’t be complete without your favorite sandwich toppings.

Two po boys made with shrimp and crab salad.

Our recipe is a classic po’ boy sub reimagined, yet it still pays tribute to the original seafood po’ boys, which are traditionally fried.

This lightened-up version relies on boiled shrimp and cooked crabmeat for the meaty filling, fresh sandwich toppings like lettuce, tomatoes and pickles, and a homemade dressing to tie it all together.

Pile it all into soft French baguette for a truly amazing sub that is hearty and delicious and so simple to make, too!

What is a Po’ Boy?

A po’ boy is a New Orleans sandwich staple! It combines the flavors of French-Cajun cuisine with seafood – usually fried- which is piled into pillowy French bread and topped with fresh ingredients like lettuce, tomato and dill pickle.

If you’ve ever visited Louisiana, you know that there are just about as many versions of po’ boy sandwiches as there are restaurants, each one with their own unique take.

But the general idea remains the same: a sandwich with big Creole flavor, a dash of heat, and a hearty filling that showcases the area’s fresh sea bounty.

Why This Po’boy Recipe Works

While it’s a changeup from the fried versions of this sandwich that are a staple of New Orleans cuisine, all the flavors are on point!

Our seafood sandwich is simple to make and is sure to take lunchtime to the next level.

It’s similar to our Shrimp Salad Sandwich but with a little bit of crab in the mix and irresistible French bread as the sandwich vessel.

The creamy, tangy, Creole remoulade adds a zesty kick and the key flavor of Creole cuisine. The French bread is crusty on the outside with a soft center, and the ocean harvest is succulent and meaty.

This is the best sandwich to make if you’re looking for casual dining with a gourmet touch! It’s great for guests, summer picnics and special gatherings.

It is:

Elevated yet casual. Seafood carries a touch of elegance and when piled into a sandwich, it’s a casual-sophisticated meal that can be dressed down with a side of french fries or dressed up with an elevated side salad.
Easy to make. The seafood salad and remoulade are both so easy to prepare!

A shrimp and crab po boy next to coleslaw.

Ingredients Needed for This Sandwich

Here’s a look at what you will need to make a killer po’boy that will transport your taste buds to Bourbon Street!

For the full list of ingredients and amounts, check out the recipe card at the bottom of the page.

Remoulade. The main ingredients are mayonnaise, spicy brown mustard, chopped capers, horseradish, Old Bay seasoning, fresh lemon juice and zest, Worcestershire, and a splash of Tabasco.
French loaves. We use four, 6-inch long French loaves for these sandwiches and we split them horizontally. However, you can use your favorite hoagie rolls or sub rolls, too.
Shrimp. About a pound of medium marine morsels will do. Make sure they are peeled and deveined (you can save yourself some time and purchase them frozen this way!). You can even swap them for some crawfish or lobster if desired.
Lemon. To season the cooking water.
Crab meat. Use pre cooked meat, often labeled “jumbo lump crab”.
Sandwich toppings. Shredded iceberg lettuce, sliced ripe tomatoes and sliced dill pickles are our toppings of choice!

How to Make Our Seafood Po Boys

Here’s a look at the steps required but make sure to scroll down to the printable recipe card at the bottom of the page for all of the details.

Make the dressing by combining all of the ingredients in a bowl and mixing well.
Toast the French bread by placing the loaves under the broiler for about 3 minutes (this is optional).
Add salt and the lemon wedges to a large pot of water and bring to a boil. Toss in the shrimp and simmer for 2-4 minutes.
Drain them in a colander, then immediately transfer them to an ice bath to stop the cooking.
Place them in a large bowl and toss with half the dressing. Fold in the crab meat.
Spread remaining sauce on both sides of the bread, then assemble the sandwiches. Place the lettuce, tomatoes and pickles on the bottom bun, then add a generous serving of the mixture on the top half of the loaf.

For a full meal deal, serve this po’ boy with our Creole gumbo or Jambalaya recipe and a salad.

A collage of four photos showing how to make a crab and shrimp po boy.

Tips for the Best Crab and Shrimp Po Boy

Traditional poboy sandwiches use a crusty French loaf that’s soft on the inside. However, feel free to substitute with your favorite kind of sturdy bread. It should be a able to hold the filling without getting soggy.
This hoagie is best enjoyed fresh. If you do have any leftovers, store the filling and bread separately. The filling should be kept in an airtight container in the refrigerator for up to three days.
You can prepare the separate components ahead of time and then assemble them right before serving.
Simple sides work great with these crab po’boy sandwiches! Coleslaw, potato chips or a light salad are all great options.

Two seafood po boys on plates with coleslaw and potato chips.

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Shrimp and Crab Po Boy

Here's a fresh take on the classic Po' Boy, reimagined with a focus on the natural, bright flavors of the sea. Our version skips the usual fried fare and instead, we envelop shrimp and crab in a light, tangy dressing that's a cinch to whip up.

It's casual dining with a gourmet twist. So, while it might not be the Po' Boy your grandma used to make, it's a delicious tribute, offering an outstanding balance of flavors and textures.

5 from 1 vote

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Prep Time: 10

Cook Time: 4

Total Time: 4

Servings: servings

Calories: 443kcal

Author: Dahn Boquist

Ingredients

Remoulade Sauce

½ cup mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon chopped drained capers
2 teaspoons horseradish sauce
1 teaspoon Old Bay seasoning
1 teaspoon grated lemon zest
1 teaspoon lemon juice
¼ teaspoon pepper
½ teaspoon Worcestershire
dash of Tabasco or your favorite hot sauce

Seafood Po Boy

4 6-inch long French loaves, split horizontally
1 pound medium shrimp peeled and deveined
1 lemon quartered
1 pound cooked crab meat
Shredded iceberg lettuce
sliced tomatoes
sliced dill pickles

Instructions

Remoulade Sauce

Make the dressing by tossing all the ingredients into a bowl and mixing well (Mayonnaise, mustard, capers, horseradish, Old Bay, lemon zest, lemon juice, pepper, Worcestershire, and Tabasco). Set the sauce aside.

Shrimp and Crab Salad Po Boy

Toast the French bread if desired. I placed the loaves under the broiler for 3 minutes.
Add some salt and the lemon wedges to a large pot of water and bring it to a boil. Once the water boils, toss in the shrimp and simmer for 2 to 4 minutes until pink.
Drain the shrimp in a colander and transfer them to a bowl of cold water to stop them from cooking. Drain them again and place them in a large bowl. Toss them with half of the dressing and fold in the crab meat.
Spread some of the remaining dressing on both sides of the French bread.
Layer the bottom bun with lettuce, tomatoes, and pickles. Add a generous helping of the shrimp and crab salad then top with the other half of the French loaf.

Notes

Bread Selection: The traditional choice is a crusty French loaf that's soft on the inside. However, you can substitute with any sturdy bread that can hold the hearty filling without getting soggy.
This sandwich is best enjoyed fresh, but you can prepare the remoulade sauce and the seafood mixture ahead of time. Assemble the sandwiches just before serving.
Pair your Po' Boy with simple sides like coleslaw, potato chips, or a light salad.