Free The Southern Po' Boy Cookbook by Todd-Michael St. Pierre

in the crabmeat, trying not to break up the crab pieces, and 1/4 cup cracker crumbs. Form 4 (3-inch) patties, and coat with the remaining crumbs. Refrigerate for 30 minutes.
2}   In a large nonstick skillet over medium heat, heat the oil. Cook the patties, turning once, until browned, 3 to 4 minutes per side. Drain on paper towels. Place the lettuce, onion, and crab cakes on the bread. Cut into 2 to 4 sections and serve.

THE CAJUN
    Fried Crawfish Po’ Boy
    You get a line and I’ll get a pole, honey,
    You get a line and I’ll get a pole, babe.
    You get a line and I’ll get a pole,
    We’ll go fishin’ in the crawdad hole,
    Honey, baby mine.”
    — Old Cajun Song
Serves 4
Fried Crawfish Tails
vegetable oil, for frying
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons Cajun or Creole seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup buttermilk
2 teaspoons Louisiana-style hot sauce
1 (16-ounce) package crawfish tails, rinsed and drained
Rémoulade Sauce
1 cup mayonnaise
3 tablespoons dill relish
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped chives
2 tablespoons chopped capers
2 teaspoons Creole mustard
1-1/2 teaspoons chopped shallot
1 teaspoon Louisiana-style hot sauce
Assembly
4 (6-inch) hoagie rolls, split
shredded green leaf lettuce
1}   To make the rémoulade sauce, combine the mayonnaise, relish, parsley, chives, capers, mustard, shallot, and hot sauce in a small bowl, mixing well. Cover and chill. For best results, prepare the night before.
2}   Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 2 inches deep. Over medium heat, heat the oil to 350°F.
3}   In a medium bowl, combine the cornmeal, flour, Cajun or Creole seasoning, salt, and pepper. In a separate medium bowl, combine the buttermilk and hot sauce. Soak the crawfish tails in the buttermilk mixture for 10 minutes, then dredge the tails in the flour mixture, tapping off the excess. To avoid crowding, fry the crawfish in batches until golden brown, about 3 minutes per batch. Drain on paper towels.
4}   Serve on hoagie rolls with shredded lettuce and rémoulade sauce.

THE PARISH
    Blackened Shrimp and Bacon Po’ Boy
    “I was just mind-blown to find that New Orleans is just so much more fun and interesting than I had ever thought.” — Harold Perrineau
Serves 4
Blackening Mix
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon sea salt
4 teaspoons paprika
1/2 teaspoon Cajun or Creole seasoning
1/2 teaspoon cayenne powder
Blackened Shrimp
blackening mix
1-1/2 pounds large (31-35 count) shrimp, peeled and deveined
Assembly
4 (6-inch) French rolls, split
8 slices bacon
2 tablespoons mayonnaise
1 cup thinly shredded red cabbage
3 thick slices ripe tomato, cut in half
salt and freshly ground black pepper, to taste
1/2 cup crumbled feta cheese
1}   Preheat a medium cast-iron skillet over medium heat. Cook the bacon, turning occasionally, until crisp on both sides, about 8 minutes. Drain on paper towels.
2}   While the bacon cooks, thoroughly combine all the blackening mix ingredients in a medium bowl. Rinse the shrimp and pat dry, then add to the bowl with the blackening mix, and toss very well to coat the shrimp evenly.
3}   Spoon out all but 1 tablespoon of bacon grease from the skillet, and increase the heat to high, until the grease just barely starts to smoke. Add the shrimp and stir-fry until done, 4 to 6 minutes. Remove to a bowl, and cover with foil to keep warm.
4}   Crumble the cooked bacon. Spread a thin layer of mayonnaise on both sides of the bread. On the bottom half of each French roll, layer on red cabbage, 2 tomato half slices, salt and pepper, bacon crumbles, shrimp, and feta cheese. Serve immediately.