Crab Po' Boy
Local Ocean’s Classic
CRAB PO' BOY
TIME: 30 minutes
SERVING SIZE: 1 sandwich per person
IN THE BOX
Po’ Boy Butter
FROM YOUR PANTRY
2 tbsp oil for cooking fries
Salt + pepper for seasoning
Additional toppings (optional)
1. Cook the fries: Pre-heat oven to 450 degrees. Toss the fries in a little cooking oil and spread them out on a thin baking pan in a single layer. Use multiple baking pans if necessary. When oven is ready, bake fries for 15 minutes. Stir well, then bake another 10-15 minutes until crispy and golden.
2. Toast the hoagie bun – open each hoagie bun spread a generous amount of po’ boy butter on both of the cut sides. In the skillet or on the grill, toast each half to a golden-brown color.
3. Prepare the crab: In the same pan you toasted the bread in, add the crab meat and a splash of water. Cover and heat over low heat until just warmed through - you want to heat the crab until it is warm and steamy, but not overcook it.
4. Alternatively, you can warm the crab in the microwave. Add 2 tbsp water (4 tbsp for 4 people) to the crab meat. Microwave the crab on high for 1 minute (up to 2 minutes for 4 portions), stirring halfway. Make sure to check the temperature when you stop to stir the crab and be careful not to overcook it.
5. To make the sandwiches, spread 1 tablespoon salsa verde on both sides of the bun. Fill with steamed crab and any other toppings you would like to add from your own pantry (sharp white cheddar and bacon are our favorites). Cut the sandwiches in half on a diagonal and serve with fries. Enjoy!
ABOUT THIS RECIPE
Our most popular sandwich actually originates from the first restaurant Laura worked in as a young teenager. Arthur’s crab Malibu was made exactly the way we make our Crab Po’ Boy today except it used only fresh avocado and we use an avocado-salsa verde. The key to this sandwich is the interaction of the parmesan crust on the hoagie with the crab. It’s so simple, and it does not overpower the delicate flavor of the crab. We sometimes get comments that the bun is too skimpy. This is by design. We want the bun to basically just hold the cheese, sauce and crab together, not become the “major investor” of the dish.
Updated November 16th, 2020