Spiced Crawfish Po’Boy with Remoulade Sauce

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Crisp fried crawfish tails nestled in a French bread roll, topped with tangy remoulade and fresh lettuce for a classic New Orleans sandwich. This Louisiana-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs crawfish tails, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb crawfish tails
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying vegetable oil
• 4 French bread rolls
• 4 leaves leaf lettuce
• 1 large, sliced tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp paprika (for remoulade)
• 1 tbsp, finely chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Pour 1 cup buttermilk into another bowl. Dip 1 lb crawfish tails into buttermilk, then dredge in the seasoned flour mixture, pressing lightly to coat fully.
3. Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F. Fry coated crawfish tails in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
4. Step 4: To make remoulade sauce, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1 tbsp finely chopped fresh parsley in a bowl. Mix well.
5. Step 5: Slice 4 French bread rolls lengthwise but not all the way through. Spread remoulade sauce generously on both sides.
6. Step 6: Layer each roll with 1 leaf of leaf lettuce, 2-3 slices of tomato, and 1/4 of the fried crawfish tails. Serve immediately for a crunchy, spicy po’boy experience.