Read Online The Southern Po' Boy Cookbook by Todd-Michael St. Pierre - Free Book Online Page A

lemon juice
salt and cracked black pepper, to taste
1-1/2 cups shredded green cabbage
1-1/2 cup shredded red cabbage
3/4 cup finely shredded carrots
1}   To make this spicy rémoulade sauce, combine the mayonnaise, mustard, Worcestershire sauce, hot sauce, ketchup, bell pepper, banana pepper, celery, garlic, parsley, lemon juice, and salt and pepper, mixing well. Toss together the shredded cabbages and carrot, then add the rémoulade sauce, tossing well to combine.

THE NORTHSHORE
    Fried Soft-Shell Crab Po’ Boy
    This is my personal all-time favorite po’ boy—nothing else comes close! When it comes to a specific regional food item that makes me think of home and brings back memories of my family and our traditions, this po’ boy reigns supreme. It’s a NOLA thing!
Serves 4
Fried Soft-Shell Crab
1 egg
1 cup milk
1-1/2 cups flour
1 tablespoon baking powder
8 (3-1/2-inch) soft-shelled crabs, cleaned
1 tablespoon salt
2 teaspoons freshly ground black pepper
peanut oil, for frying
Assembly
2 (12-inch) loaves French bread, split and toasted
4 to 6 tablespoons mayonnaise or tartar sauce
4 cups shredded iceberg lettuce
pickle slices
3 medium tomatoes, sliced
Louisiana-style hot sauce, to taste
1}   In a medium bowl, make an egg wash by whisking together the egg and milk. In another medium bowl, sift together the flour and baking powder.
2}   Season the crabs with salt and pepper. Dip the crabs in the egg wash, and then dredge in the flour mixture, tapping off the excess. Set aside.
3}   In a large frying pan over medium high heat, pour enough oil to measure 1-1/2 inches deep, and heat to 350°F. Carefully drop the battered crabs into the hot oil, but do not crowd the pan. Fry in batches until golden brown, turning once, about 5 minutes on each side. Drain on paper towels.
4}   If you want a crispier French loaf, split each and brown under the broiler until toasted. It is recommended that you not crisp the outside of the loaf. Dress each loaf with mayonnaise or tartar sauce, lettuce, and pickle and tomato slices. Place 4 crabs on each loaf, and season with a dash or two of hot sauce. Close the loaf and cut each into 2 sections. Serve immediately.

THE GARDEN DISTRICT
    Creamy Crab Imperial Po’ Boy
    Crab Imperial meets NOLA po’ boy bread. It’s an incredible combination you’ll be making again and again. And much like a streetcar ride down St. Charles Avenue through New Orleans’s spellbinding Garden District, this one’s not just good, it’s bordering perfection!
Serves 6
6 tablespoons (3/4 stick) unsalted butter, divided
3 tablespoons flour
2 cups heavy cream
1 pound jumbo lump crabmeat, drained and picked over for shell pieces
1 cup Italian-style bread crumbs, divided
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
4 tablespoons finely chopped parsley, divided
2 tablespoons sherry
2 tablespoons fresh lime juice
1-1/2 teaspoons Worcestershire sauce
1 teaspoon paprika, divided
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
3 (6-inch) submarine or hoagie rolls, split
1}   Preheat the oven to 400°F.
2}   In a medium saucepan over medium-high heat, melt 4 tablespoons butter. Add the flour, and cook, stirring, until smooth, approximately 2 minutes. Whisk in the heavy cream, and bring to a boil. Reduce the heat to medium, and cook, stirring, until thickened, about 10 minutes.
3}   Remove from the heat, and stir in the crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, lime juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper. Divide the mixture evenly among 6 shallow 6-ounce ramekins (oval if you have them). Place the ramekins on a baking pan, and set aside.
4}   In a small bowl, mix the remaining 2 tablespoons butter with the remaining bread crumbs and paprika until evenly combined. Sprinkle the mixture evenly over the ramekins. Bake until lightly browned and bubbling in the