Fried Crawfish PoBoy dressed with lettuce, tomato and Blue Plate Mayonnaise
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Fried Crawfish Poboys with French Remoulade Sauce

The poboy is an iconic New Orleans sandwich, as much a part of local history and culture as jazz and crawfish. It’s a classic festival food in Louisiana, too – especially the crawfish poboy: light, flaky French bread stuffed with spicy fried crawfish, dressed with shredded lettuce, tomato and a tart French-style remoulade sauce. Tossing the crawfish meat in mayo before dredging in flour ensures a crispy outside with sealed-in flavor.

Prep Time:

15 mins.

Cook Time:

9 mins.


4 sandwiches


Remoulade Sauce

  • 1 cup Blue Plate® Mayonnaise
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped chives
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallots
  • 1 tablespoon finely chopped celery
  • 2 teaspoons finely chopped tarragon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped capers
  • 1 teaspoon lemon zest
  • 1 teaspoon minced garlic
  • 1 anchovy filet, finely chopped
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper


  • 1 pound crawfish tail meat
  • 2 tablespoons Blue Plate® Mayonnaise
  • 1 teaspoon Creole seasoning
  • 1 cup Wondra or other fine flour
  • 1/4 cup cornmeal
  • Vegetable oil, for frying
  • 4 French bread pistolettes, or 1 large loaf
  • 1 cup shredded iceberg lettuce
  • 8 slices tomato
  • Sliced dill pickle
  • Chips or French fries, for serving


  1. Make remoulade: Combine mayonnaise, parsley, chives, lemon juice, shallots, celery, tarragon, mustard, capers, zest, garlic, anchovy and salt and pepper and mix well. Refrigerate until ready to use. Can be made 3 to 4 days ahead. Fill a Dutch oven with about 4 inches vegetable oil and heat to 350℉.
  2. Combine crawfish tails with mayonnaise, and Creole seasoning and toss until well coated.
  3. Combine flour and cornmeal in a shallow bowl. Dredge crawfish tails in the flour mixture.
  4. Drop crawfish tails, in batches, in the hot oil and cook for 2 to 3 minutes or until golden brown. Transfer to a paper towel lined baking sheet and season with salt.
  5. Assemble sandwiches: Slice the pistolettes (or bread loaf lengths) in half lengthwise and spread about 1 tablespoon of Remoulade Sauce on each half of bread. Divide the crawfish among the poboys and top with shredded lettuce, tomato slices and pickles. Top with the remaining half of the bread and cut in half. Serve with chips or French fries.
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