We formed crawfish into a patty and fried it until golden brown for a fun new way to enjoy po’ boys.
Crawfish Patty Po' Boys
- 2 cups ¾-inch-chopped peeled Yukon gold potatoes
- 4 teaspoons kosher salt, divided
- 2 pounds crawfish tails, drained and rinsed
- ½ cup finely chopped red onion
- ¼ cup finely chopped celery
- 1 (4-ounce) jar diced pimientos, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 4 cloves garlic, grated
- 1½ teaspoons Cajun seasoning*
- 1 cup all-purpose flour, divided
- 1 large egg, lightly beaten
- Vegetable oil, for frying
- Mustard-Caper Sauce (recipe follows)
- 6 (6-inch) loaves po’ boy bread, halved crosswise
- 1½ cups thinly sliced romaine
- 3 medium plum tomatoes, cut crosswise into ¼-inch slices
- Dill pickle slices, to serve
- 1⅓ cups mayonnaise
- 1 (3.5-ounce) jar capers, drained and finely chopped
- 2 tablespoons Creole mustard
- 2½ teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 cloves garlic, grated
- ⅛ teaspoon cayenne pepper
- In a medium saucepan, bring potatoes, 3 teaspoons salt, and cold water to cover by 1 inch to a boil over medium-high heat; reduce heat to medium-low, and simmer until potatoes are tender, about 5 minutes. Drain, and return potatoes to pan; cook over medium-low heat, stirring frequently, for 2 minutes. Using a potato masher, mash potatoes until almost smooth.
- In the work bowl of a food processor, pulse crawfish until finely chopped, about 10 pulses.
- In a large bowl, combine potatoes, crawfish, onion, celery, pimientos, parsley, thyme, garlic, Cajun seasoning, and remaining 1 teaspoon salt; stir until well combined. Add ½ cup flour and egg; stir until well combined. Shape mixture into 6 (6-inch) oval patties.
- In a 10-inch nonstick skillet, add enough oil just to cover bottom of skillet; heat over medium-high heat.
- On a large rimmed plate, place remaining ½ cup flour.
- Working in batches, dredge patties in flour, shaking off excess; using a long, slotted spatula, place patties in skillet, and fry until golden brown, 2 to 3 minutes per side; remove from pan, and let drain on paper towels. Wipe skillet clean between batches, and add more oil as needed to fry remaining patties.
- Spread Mustard-Caper Sauce on cut sides of bread. Layer bottom halves with romaine, crawfish patties, tomatoes, and pickles. Cover with top halves of bread, sauce side down. Serve immediately.
- In a medium bowl, combine all ingredients.
Kitchen Tip: For the prettiest presentation, shape the patties to the width of the bread you’re using.