No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Fried Crawfish Po'boy With Remoulade Sauce


  • Remoulade:
  • 1 cup prepared or homemade mayonnaise
  • 1 tablespoon minced celery
  • 1 tablespoon minced shallots
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onions
  • 3 tablespoons ketchup
  • 3 tablespoons creole mustard
  • 1 teaspoon crystal hot sauce
  • Salt and pepper
  • 1/2 pound crawfish tails
  • 1/2 cup masa
  • 1/2 cup cornmeal
  • 2 tablespoons Essence
  • Oil for frying
  • Salt and pepper
  • 2 large individual french bread loaves
  • 1/2 cup chiffonade of lettuce
  • 6 slices of tomatoes
  • Zaps potato chips or your favorite potato chips


  • Preheat the fryer. For the remoulade: In a mixing bowl, combine all the ingredients and mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes, so the flavors will marry. For the crawfish: Season the crawfish with 1 tablespoon of Essence. In a mixing bowl, mix the masa and cornmeal together. Season with the remaining tablespoon of Essence. Toss the crawfish in the masa/cornmeal mixture, covering the crawfish completely. Shake off excess coating and place directly into the fryer. Fry the crawfish until golden brown, about 3-4 minutes, stirring constantly. Remove from the fryer and drain on a paper-lined plate. Season with Essence. To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Place 1/2 of the fried crawfish on the remoulade. Top with the chiffonade of lettuce and sliced tomatoes. Serve with Zap Potato Chips, Abita Beer, and a bottle of Tabasco.

Recipe Details