Best Stinkys Stew With Memas Pressed Crab Po Boy Recipes

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SHRIMP PO'BOY



Shrimp Po'Boy image

Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 shrimp po'boys

Number Of Ingredients 15

1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon salt-free Cajun seasoning
Kosher salt and freshly ground pepper
1 1/2 cups whole milk
1 teaspoon hot sauce (preferably Louisiana-style)
1 pound medium shrimp, peeled, deveined and patted dry
Vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons minced dill pickles
2 tablespoons minced shallot or sweet onion
2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
Kosher salt and freshly ground pepper
4 French-bread rolls, split
Shredded lettuce and sliced tomatoes, for serving

Steps:

  • Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
  • Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
  • Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
  • Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

CRAB CAKE PO' BOYS



Crab Cake Po' Boys image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

6 French rolls
1 tablespoon chopped fine herbs blend: chervil, parsley, tarragon, and thyme
12 ounces lump crabmeat, drained
2 cups Remoulade Sauce, recipe follows
1 (8.5-ounce) box corn muffin mix
Vegetable oil, for frying
Tomatoes, sliced
Butter lettuce leaves, washed and dried
2 tablespoons jarred capers, chopped
2 cups tartar sauce
2 teaspoons Cajun seasoning
1 teaspoon prepared horseradish
6 dashes hot pepper sauce, or to taste (recommended: Tabasco)

Steps:

  • Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside.
  • Preheat oven to 375 degrees F.
  • In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside.
  • In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes.
  • Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce.
  • In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.
  • Yields: 2 cups
  • Prep Time: 5 minutes
  • Inactive Prep Time: about 1 hour
  • Ease of preparation: easy

SLOPPY ROAST BEEF PO' BOY



Sloppy Roast Beef Po' Boy image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds beef eye of round roast
5 cloves garlic, peeled and left whole
Salt and freshly ground black pepper
1 tablespoon vegetable oil
2 cups hot water
2 bay leaves
1/2 bell pepper
2 tablespoons all-purpose flour
1 loaf crusty French bread
Mayonnaise, for serving
Shredded iceberg lettuce, for serving
Sliced tomatoes, for serving
Sliced dill pickles, for serving

Steps:

  • Cut 5 slits in the roast and stuff with the garlic cloves. Sprinkle with salt and pepper.
  • Heat a Dutch oven over medium-high heat and add the oil. Sear the roast on all sides until a rich brown color. Add the hot water, bay leaves and bell pepper and bring to a boil. Cover, reduce the heat and simmer until the roast is very tender, about 3 hours. During cooking, you want to make sure you keep the level of liquid that you started with. You may have to add up to another 1 1/2 cups water. Do not let the liquid cook out.
  • Transfer the roast to a cutting board to rest. Discard the bay leaves and bell pepper from the pot. Sprinkle in the flour and cook, whisking, until thickened. You may need to add more flour until you reach the desired thickness of gravy. Be careful not to add too much, since it will thicken faster than you may expect. Season with salt and pepper.
  • Slice the bread down the center and warm slightly in the oven. Thinly slice the roast. Spoon the gravy over the cut sides of the bread and spread with some mayonnaise. Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles. Cover with the top half of the bread. Cut into 6 pieces and wrap with butcher paper or parchment paper.

GRANDMA'S OYSTER MUSHROOM PO BOY



Grandma's Oyster Mushroom Po Boy image

Provided by Food Network

Categories     main-dish

Time 8h45m

Yield 5 servings

Number Of Ingredients 32

1 jalapeño
2 teaspoons vegetable oil
1 teaspoon red pepper flakes
1 1/4 cups unsweetened soy milk
1/4 cup tapioca flour
4 teaspoons kappa carrageenan
1 1/4 teaspoons salt
2/3 cup refined coconut oil
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
2 tablespoons nutritional yeast
1/2 cup unsweetened soy milk
1 tablespoon lemon juice
2 teaspoons agave
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon apple cider vinegar
2 cups vegetable oil
1 tablespoon horseradish
1 tablespoon vegan Worcestershire
1/2 teaspoon garlic powder
1/4 teaspoon salt
3 tablespoons chipotle peppers
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/2 cup panko
5 pounds oyster mushrooms
2 cups unsweetened soy milk
3 cups vegetable oil
5 buns
Pickles, for serving
1 head red cabbage, shredded

Steps:

  • For the vegan pepper jack: Dice the jalapeño and sauté in a pan in the oil with the red pepper flakes on medium heat.
  • Meanwhile, in a saucepan, add the soy milk, tapioca flour, kappa carrageenan and salt. Start cooking at medium heat until it starts to thicken.
  • Slowly add the coconut oil to the soy milk mixture. Emulsify with an immersion blender to blend until the oil and liquid fuse together, then add the apple cider vinegar, lemon juice and nutritional yeast, whisking. Fold in the jalapeño mixture until fully mixed, then scrape it into a 5-by-9-inch bread pan or cheese mold. Let set in the fridge for 8 hours.
  • For the vegan mayo: With an immersion blender, emulsify the soy milk, lemon juice, agave, mustard powder, salt and vinegar in a bowl for 30 seconds, then add the vegetable oil, continuing to emulsify on high until the liquid thickens.
  • For the horseradish mayo: Mix the horseradish, Worcestershire, garlic powder, salt and 2 cups vegan mayo in a small bowl.
  • For the chipotle mayo: Mix the chipotles, lemon juice and 1 cup vegan mayo a in small bowl.
  • For the mushrooms: Mix together the flour and panko in a bowl. Dredge the oyster mushrooms in the unsweetened soy milk followed by the panko mixture.
  • Bring the oil to 350 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
  • Fry 5 to 8 mushroom petals until golden brown and crispy, about 4 minutes on each side.
  • Slice the cheese 1/2-inch-thick (or however thin you like it) and place it on the buns.
  • Put a pan on a burner on medium-low heat.
  • Place the bun and cheese face down in the pan to melt the cheese until lightly toasted brown.
  • Spread some horseradish mayo, 5 dill pickles, oyster mushrooms, red cabbage, chipotle mayo and the cheesy bun top. (Save remaining mushrooms and sauces for another use; see Cook's Notes.) Enjoy.

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