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Chef Scott: N’ Orleans Po’ Boy

How about a twist on a twist? Chef Brad Scott, director of Scott Community College’s Culinary Arts and Hospitality Center, says it’s easy for you to...

How about a twist on a twist?

Chef Brad Scott, director of Scott Community College's Culinary Arts and Hospitality Center, says it's easy for you to make a Po' Boy with a little extra ingredient to it.

"We're going to add crab to our shrimp Po' Boy," says the chef, "and make it doubly delicious."

1. Dredge 1/2 lb of 16/21 shrimp to a mixture of seasoned flour, salt, and pepper
2. In a bowl, whisk together two eggs and 1/4 cup milk
3. Dredge shrimp in the bowl, then in the flour mixture a second time
4. Add 2 cups of peanut oil into a frying pan
5. Add five to six shrimp per sandwich into the oil
6. Fry to a golden brown (about two minutes)
7. Drain excess oil
8. In a bowl, mix 3 Tbsp mayonnaise or salad dressing
9. Add 1 tsp Tabasco
10. Add 1 tsp Cajun spice
11. Add 1/4 cup of lump crab
12. Make it into a paste
13. Place four to six shrimp on a hoagie bun
14. Spread the crab/mayo mix on top
15. Add a few sliced tomatoes

"You've got N' Orleans Shrimp and Crab Po'Boy," says Chef Scott.

"Enjoy!"

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