Deconstructed Oyster Po’Boy with remoulade dressing

Instructions

Deconstructed Oyster Po’Boy Ingredients

·      12 fresh oysters, shucked

·      2 cups cornmeal

·      2 eggs

·      3 tablespoons olive oil

·      1 tablespoon Cajun seasoning

·      1 loaf French bread, cut into cubes and toasted

·      1 head ice berg lettuce, chopped

·      1 creole tomato

·      2 tablespoons remoulade dressing (recipe below)

Method

-      Coat the oysters with the egg mixture

-      Mix together cornmeal and Cajun seasoning

-      Dip oysters in cornmeal and Cajun seasoning mixture

-      Sauté in olive oil in a heated skillet for about 2 to 3 minutes

-      Drain excess oil

-      Toss together lettuce, toasted French bread, creole tomatoes, and remoulade dressing

-      Place oysters on top and serve

Remoulade Dressing Ingredients

·      ¾ cup light duke mayonnaise

·      2 teaspoonS Dijon

·      1 teaspoon tarragon vinegar

·      2 dashes Crystal hot sauce

·      1 tablespoon capers

·      2 tablespoons chopped parsley

·      1 scallion

·      Salt and pepper to taste

Method

-      Mix together all ingredients

Ingredients
  • 12 fresh oysters, shucked
  • 2 cups cornmeal
  • 2 eggs
  • 3 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 loaf French bread, cut into cubes and toasted
  • 1 head ice berg lettuce, chopped
  • 1 creole tomato
  • 2 tablespoons remoulade dressing (For Dressing)
  • ¾ cup light duke mayonnaise
  • 2 teaspoon Dijon
  • 1 teaspoon tarragon vinegar
  • 2 dashes Crystal hot sauce
  • 1 tablespoon capers
  • 2 tablespoons chopped parsley
  • 1 scallion
  • Salt and pepper to taste

Comments

we need a Crystal Hot Sauce Ketchip.

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