Seafood Poboys Dressed W / Mayo, Cocktail Sauce, Lettuce, Crawfish / Your Oyster Choice Of Any 3 Recipe

Prepare rolls and spreads

Split the 3 French rolls lengthwise without cutting through (butterfly). Spread 1 tablespoon mayonnaise on the bottom half of each roll. Reserve 2 tablespoons cocktail sauce per sandwich in small ramekins for serving, and keep 2 tablespoons of cocktail sauce to brush or dollop on the sandwich when assembling.

Melt the unsalted butter in a skillet over medium heat. Lightly butter the cut sides of each roll and toast in the skillet until golden brown, about 1–2 minutes per side. Remove and set aside, cut-side up.

Place 2 leaves of washed lettuce inside each bottom roll to create a bed for the seafood.

Season and dredge crawfish

In a shallow bowl combine 1 cup flour, 1/4 cup cornmeal, paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Pat the crawfish tails dry with paper towels. Toss the crawfish in the dredge mixture until lightly and evenly coated; shake off excess.

Fry crawfish

Heat 1 cup vegetable oil (or enough to coat the bottom 1/4"–1/2" of a skillet) in a heavy skillet over medium-high heat until it registers 350°F (175°C) or a breadcrumb sizzles immediately. Add the dredged crawfish in a single layer (work in batches if needed) and cook until golden and opaque, about 1–2 minutes per side. Use a slotted spoon to transfer cooked crawfish to a plate lined with paper towels to drain. Season lightly with a pinch of salt while hot.

Keep crawfish warm in a low oven (200°F / 95°C) on a baking sheet while you prepare the oysters and assemble sandwiches.

Prepare oysters for your chosen method

You may serve the 3 oysters raw on the half shell (chilled) with lemon and cocktail sauce, or you may lightly bread and fry them to match the crawfish. To fry: pat shucked oysters dry. Combine 1/2 cup flour, 2 tbsp cornstarch and 1 tsp Creole seasoning in a shallow bowl. Dredge oysters lightly, shaking off excess.

Fry oysters (if frying)

Using the same skillet and oil used for crawfish (add more oil if needed), heat oil to 350°F (175°C). Fry oysters 30–60 seconds per side until edges curl and coating is crisp but oysters remain plump. Remove with a slotted spoon to paper towels and keep warm.

If serving raw, chill oysters on a bed of crushed ice and serve with lemon wedges and cocktail sauce. If serving grilled or roasted, preheat broiler and place oysters on shell with a small dab of cocktail sauce or garlic butter; broil 2–3 minutes until edges bubble. Adjust assembly accordingly.

Assemble the Poboys

Place a generous portion of warm fried crawfish evenly along the lettuce bed of each toasted roll (about 4 oz crawfish per sandwich). Add the 3 prepared oysters across the top of the crawfish (1 oyster per sandwich if making 3 sandwiches). Spoon or brush remaining cocktail sauce over the seafood (~2 tablespoons per sandwich) and add optional pickle slices and a few dashes of hot sauce if desired. Sprinkle chopped parsley over each sandwich.

Close the rolls, press gently, cut in half (optional), and serve immediately with extra cocktail sauce and lemon wedges on the side.