Name: River House Restaurant and Raw Bars Chilled Seafood Salad Po’boy Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound gulf shrimp, peeled and deveined; 1 pound bay scallops; 1 cup lump crab meat, picked over for shells; 2 cups shredded lettuce; 1 cup tomatoes, diced; 1 cup aioli; 2 tablespoons lemon juice; 2 tablespoons capers, rinsed and drained; 2 tablespoons fresh dill, chopped; 4 pieces French bread or hoagie rolls

2020 Domaine Dagueneau | "Blanc Etc"

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Join us for Happy Hour, where delightful drinks and tasty bites come together to elevate your evening with friends.

Happy Hour

With gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers and dill, shredded lettuce and tomatoes

In a large pot of salted boiling water, add the gulf shrimp and bay scallops. Cook for 3-4 minutes until shrimp are pink and scallops are opaque. Drain and transfer to an ice bath to chill. Once cooled, drain again and set aside.

Cook the Seafood

In a bowl, combine the aioli, lemon juice, capers, and fresh dill. Mix well until all ingredients are thoroughly combined.

Prepare the Aioli Mixture

Gently fold the chilled shrimp, scallops, and lump crab meat into the aioli mixture. Ensure all seafood is coated evenly. Season with salt and pepper to taste.

Combine Seafood and Aioli

Split the French bread or hoagie rolls lengthwise without cutting all the way through. Layer shredded lettuce and diced tomatoes on the bottom half of each roll. Spoon the seafood salad mixture generously on top.

Assemble the Po'boys

Close the sandwiches and serve immediately, or chill further in the refrigerator for 15-30 minutes before serving for an even cooler treat.

Serve

gulf shrimp, peeled and deveined

bay scallops

lump crab meat, picked over for shells

shredded lettuce

tomatoes, diced

aioli

lemon juice

capers, rinsed and drained

fresh dill, chopped

French bread or hoagie rolls

Chilled seafood salad po’boy

Indulge in the rich, savory flavors of our Tasso Ham and Cheddar Grits, where smoky, spiced tasso ham meets creamy, cheesy grits for a comforting Southern delight. This dish is a perfect harmony of texture and taste, topped with a sprinkle of fresh herbs for an added burst of flavor. A true culinary embrace that warms the soul!

Tasso ham and cheddar grits

Indulge in our Crispy Parmesan Grit Cakes, where creamy, rich grits are lovingly blended with aged parmesan and formed into golden cakes. Each bite offers a delightful crunch on the outside, giving way to a tender, cheesy center. Perfectly seasoned and served with a zesty dipping sauce, these cakes are an irresistible fusion of comfort and gourmet flair that will leave your taste buds craving more.

Crispy parmesan grit cakes

Served with balsamic-glazed fingerling potatoes, southern okra ratatouille and lemon-caper aioli

Maker's 46® barrel plank-smoked salmon

Served with smoked bourbon mustard, seasonal pickled vegetables and lavash cracker

House-cured local charcuterie board

Served with chipotle cocktail and spicy remoulade

Crispy jumbo gulf oysters

With spicy remoulade, chipotle cocktail, shredded lettuce and tomatoes.

Crispy jumbo oyster or shrimp po’boy

Make Chilled Seafood Salad Po’boy Recipe in just 30m. With gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers and dill, shredded lettuce and tomatoes

Chilled Seafood Salad Po’boy Recipe

Ingredients

Seafood and Salad

Method

Preparation

Cook the Seafood

Prepare the Aioli Mixture

Combine Seafood and Aioli

Assemble the Po'boys

Serve

More from River House Restaurant and Raw Bar