Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo. This was one of the best things I've had in a long time, and that's after eating it barely warm; for best results, though, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory.

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
5 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
For the Crab Aioli:
For the Soak:
For the Breading:

Directions

Instructions Checklist
  • Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.

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  • Remove tails from shrimp and keep chilled until ready to use.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.

  • Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.

  • Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.

  • Toast rolls in the preheated oven until crisp, 7 to 10 minutes.

  • Soak shrimp in the buttermilk mixture for about 5 minutes.

  • Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.

  • Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

Chef's Note:

I'm a big fan of the time-honored po'boy sandwich tradition of overfilling, so feel free to make four giant portions out of this.

Editor's Notes:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

993 calories; protein 40.8g 82% DV; carbohydrates 73.5g 24% DV; fat 60.8g 94% DV; cholesterol 237.1mg 79% DV; sodium 2393.3mg 96% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2019
This was SO good! It tasted like we were at the beach - which was the perfect escape for this dreary day. The only thing I would change would be to cut the mayonnaise in half. We prefer more crab and less mayo for our aioli. Read More
(3)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2019
This was SO good! It tasted like we were at the beach - which was the perfect escape for this dreary day. The only thing I would change would be to cut the mayonnaise in half. We prefer more crab and less mayo for our aioli. Read More
(3)
Rating: 5 stars
07/09/2019
I made it yesterday and enjoyed it. Read More
(2)
Rating: 5 stars
02/20/2020
I love spicy food and can take a lot of heat. This was just the right amount of spice and flavor. I wouldn’t be afraid to try it if spicy food is not your thing. The absolute star of the show is the crab aioli. Man oh man is it delicious and soooo simple to make. I did not alter the recipe one bit and this will be a staple recipe in my house. Read More
(1)
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Rating: 5 stars
07/06/2020
Amazingly delicious, Chef John has made me thrilled about cooking again - and I can’t wait till tomorrow so I can explore more!!! Read More
Rating: 5 stars
10/05/2020
Delicious! I made the ones with regular remoulade sauce, but this recipe is so much better and easy to make. Read More
Rating: 5 stars
10/09/2019
These came out fantastic! This one is a keeper for sure. Read More
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