lautnusantara.com - A crab po' boy is a luxurious and delicious twist on the classic New Orleans sandwich. Here's a recipe for a flavorful crab po' boy that you can enjoy:

Ingredients:
For the crab cakes:

• 1 pound lump crabmeat, picked through for shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped green onions/scallions
• 2 tablespoons finely chopped parsley
• 1 teaspoon Old Bay seasoning (adjust to taste)
• Salt and black pepper, to taste
• Vegetable oil, for frying

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For the remoulade sauce:

• 1 cup mayonnaise
• 2 tablespoons Creole mustard (or whole grain mustard)
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped capers
• 1 tablespoon finely chopped dill pickles
• 1 teaspoon hot sauce (adjust to taste)
• 2 teaspoons finely chopped fresh parsley
• 1 teaspoon finely chopped green onions/scallions
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For serving:

• French baguette or French bread, cut into sandwich-sized portions
• Shredded lettuce
• Sliced tomatoes

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Instructions:

1. Prepare the remoulade sauce by combining all the sauce ingredients in a bowl. Mix well, taste, and adjust seasoning if needed. Cover the bowl and refrigerate it while you prepare the crab cakes.
2. In a large bowl, combine the lump crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, green onions, parsley, Old Bay seasoning, salt, and black pepper. Gently mix until well combined, being careful not to break up the crab lumps too much.
3. Shape the crab mixture into patties, about the size of your bread.
4. Heat vegetable oil in a skillet over medium heat. Carefully place the crab cakes in the skillet and cook until they are golden brown on both sides, about 3-4 minutes per side. Make sure the skillet isn't overcrowded and fry in batches if needed.
5. Remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
6. To assemble the crab po' boys, slice the baguette or French bread in half lengthwise.
7. Spread a generous amount of the remoulade sauce on both sides of the bread.
8. Place shredded lettuce and sliced tomatoes on the bottom half of the bread.
9. Carefully place a crab cake on top of the veggies.
10. Top with the other half of the bread to complete the sandwich.
11. Serve the crab po' boys immediately, and indulge in the rich and delightful flavors of this special seafood sandwich!

Note: Feel free to add your own variations, such as adding avocado slices, pickled red onions, or other favorite ingredients to personalize your crab po' boy. Enjoy your scrumptious meal!

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