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 3 votes

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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.

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