Deconstructed Oyster Po’Boy With Remoulade Dressing

Try a new twist on the Oyster Po’Boy Sandwich….make it into a Salad!ScreenHunter_341 Feb. 23 18.04

Instructions

Deconstructed Oyster Po’Boy Ingredients

  • 12 fresh oysters, shucked
  • 2 cups cornmeal
  • 2 eggs
  • 3 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 loaf French bread, cut into cubes and toasted
  • 1 head ice berg lettuce, chopped
  • 1 creole tomato
  • 2 tablespoons remoulade dressing (recipe below)

Method

  1. –      Coat the oysters with the egg mixture
  2. –      Mix together cornmeal and Cajun seasoningIMG_8902
  3. –      Dip oysters in cornmeal and Cajun seasoning mixture
  4. –      Sauté in olive oil in a heated skillet for about 2 to 3 minutes
  5. –      Drain excess oil
  6. –      Toss together lettuce, toasted French bread, creole tomatoes, and remoulade dressing
  7. –      Place oysters on top and serve

Remoulade Dressing Ingredients

  • ¾ cup light duke mayonnaise
  • 2 teaspoonS Dijon
  • 1 teaspoon tarragon vinegar
  • 2 dashes Crystal hot sauce
  • 1 tablespoon capers
  • 2 tablespoons chopped parsley
  • 1 scallion
  • Salt and pepper to taste

Method

–      Mix together all ingredients

http://flipmyfood.com/segment/deconstructed-oyster-poboy-salad

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