Stinkys Stew With Memas Pressed Crab Po Boy Recipes

SLOPPY ROAST BEEF PO' BOY

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.

FRIED TILAPIA PO' BOY

Steps:

• For the aioli: Preheat a pizza oven or regular oven to 450 degrees F.
• Coat the peppers with 2 tablespoons olive oil in a bowl, then place on a sheet tray. Roast until the pepper skin burns and blisters on all sides, 10 to 15 minutes.
• Place the peppers in a glass bowl and cover with plastic wrap to let steam for 10 minutes. Remove the peppers from the bowl and carefully remove the charred skins, seeds and stems. Finely chop and set aside.
• Add the egg yolk, lemon juice, garlic, mayonnaise and mustard to a medium bowl. Slowly drizzle in the remaining 2 tablespoons olive oil and whisk until emulsified. Add the basil and peppers and fold together until combined. Season with salt and set aside.
• For the onions and tilapia: Very carefully slice the onions into paper-thin rings on a mandoline and place in a large bowl. Cover the onions with the milk and let sit for 15 minutes.
• Preheat a fryer or fill a large Dutch oven with 3 inches canola oil and preheat to 350 degrees F. Line a tray with a wire rack.
• Slice each piece of fish down the middle, then slice on the bias into 2/3-inch pieces. Place the fish in a shallow dish and sprinkle with the salt and pepper. Add the flour to another shallow dish.
• Dredge the fish in the flour, then shake off the excess and carefully place in the oil. Cook until golden brown on all sides, 3 to 4 minutes. Remove to the wire rack.
• Fully drain the onions, then carefully place them in the oil. Cook, moving the onions around, until golden brown, 3 to 4 minutes (be sure to watch, as they cook fast). Remove and season with salt.
• Slice the baguette pieces through the middle horizontally without cutting through. Add the aioli to both cut sides of the bread. Lay 3 to 4 pieces of fish in each, then top with the crispy onions and the arugula and serve.

CRAB CAKE PO' BOYS

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

GRANDMA'S OYSTER MUSHROOM PO BOY

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.

CRAWFISH PO BOY

Steps:

• Lay the lettuce, tomato, ketchup and mustard on the lower half of the bread. Place the crawfish on top and finish with a dash of paprika.

CRAB BURGER PO' BOYS

Steps:

• Make mustard mayonnaise:
• In a bowl whisk together mayonnaise ingredients and reserve.
• Make crab burgers:
• In a small heavy skillet cook onion and bell pepper in butter over moderately low heat, stirring occasionally, until softened. In a bowl stir together onion mixture, crab meat, scallion greens, mayonnaise, egg, 1 tablespoon bread crumbs, Worcestershire sauce, cayenne, and salt to taste.
• Put remaining 1/2 cup bread crumbs in a small bowl and put a piece of plastic wrap on a work surface. Form one fourth crab mixture into a 3-inch patty (it will be soft) and coat with bread crumbs, transferring to plastic wrap. Make 3 more patties in same manner with remaining crab mixture and bread crumbs.
• In a 10-inch heavy deep skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry patties until golden and cooked through, about 2 1/2 minutes on each side, transferring to paper towels to drain.
• Spread bread with reserved mustard mayonnaise and sandwich crab burgers and lettuce between bread.

THE LADY & SONS CRAB STEW

Steps:

• Heat the butter in a large saucepan over medium heat. Add the flour, stirring to blend it in, then add the garlic. Gradually add the cream and half-and-half, stirring constantly. Add the bouillon cubes and stir well. As the mixture begins to thicken, add the crabmeat, then the sherry and pepper. If the stew seems too thick, thin it with clam juice, which will also add a lot of flavor. Serve in a mug, garnished with grated Parmesan and snipped chives.