King Crab “Po’ Boy” with Grana Padano cheese.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Grana Padano PDO.
Po Boy
INGREDIENTS
- 1 ea. King crab leg
- Fish fry mix
- 2 ea. Eggs
- 1/2 cup Milk
- 1/2 cup Flour
- Grana Padano cheese
METHOD
- Whisk together eggs and milk.
- Dry off crab leg by gently coating it with flour. Shake off excess.
- Place into egg and milk mixture the into fish fry.
- Fry at 350f until golden brown.
Remoulade
INGREDIENTS
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Freshly squeezed lemon juice
- 1 tablespoon Finely chopped flat-leaf parsley
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons Whole-grain mustard
- 2 cloves Garlic, minced
- 2 teaspoons Capers, roughly chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Mild paprika
- 1 ea. Scallion, finely chopped
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon Cayenne pepper
METHOD
- Mix together.
Serve in a baguette or roll with sliced tomato, lettuce, remoulade, and shaved Grana Padano cheese.
