CRAB STUFFED TILAPIA PO'BOY

Crab Stuffed Tilapia Po'boy image

Provided by Cara G

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 27

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4 tilapia fillets
salt
fresh ground pepper
1 loaf French bread, cut into 4 equal 8-inch long portions
1 tomatoes, sliced thin
1/2 red onion, sliced thin
2 cups lettuce, shredded
6 ounces crabmeat
1/2 lemon, juice of
2 tablespoons green onions, chopped
1 tablespoon bell pepper, chopped
1 tablespoon celery, chopped
3 tablespoons mayonnaise
1 tablespoon creole mustard
1/2 teaspoon cayenne pepper
salt
pepper
1/2 cup panko breadcrumbs
4 teaspoons creole mustard
4 tablespoons ketchup
2 tablespoons mayonnaise
2 teaspoons oil
2 tablespoons parsley, chopped
1 tablespoon green onion, chopped fine
1/4 teaspoon cayenne pepper
pepper
salt

Steps:

Crab Meat stuffing:.
Combine crab meat, onions, bell pepper, celery, salt, pepper, and cayenne pepper.
Mix together mayonnaise, mustard, and lemon juice. Combine with crab meat mixture.
Add bread crumbs, mix well.
Chill in refrigerator until ready to cook.
Remoulade sauce:.
Mix Creole mustard, ketchup, mayonnaise, cayenne, oil, green onions, and parsley. Salt and pepper to taste.
Chill in refrigerator until ready to cook.
Tilapia, cooking directions:.
Season both sides of the fish with salt and pepper.
Heat a small amount of oil (2 - 4 tablespoons) on med high heat. Cook 3 - 5 minutes per side.
Crab meat Stuffing, cooking directions:.
Divide crag meat stuffing into 4 equal portions and roll into a 'sausage link' type roll.
Heat a small amount of oil (2 - 4 tablespoons) on med high heat. Cook 3 - 5 minutes per side, until well browned.
Sandwich assembly:.
Split each 8 inch long portion of French bread 3/4 through along the length (hot dog bun style). Spread both sides with the Remoulade sauce. Garnish one side with thin sliced tomatoes and the other side with thin sliced red onions and shredded lettuce. Place tilapia fillet in the middle of the bread and place crab meat stuffing on top the tilapia.
Serve with slaw and fries.