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

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 seasoning
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

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