Best Imitation Crab Salad Recipe
Best Imitation Crab Salad! It's so easy to make in only 10 minutes! Loaded with lots of flavors. And pairs best with crackers, side dishes and even make amazing sliders and sandwiches.
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How To Make SHRIMP AND ANDOUILLE PO BOY | Recipes.net
This traditional Po Boy is a Louisiana classic typically packed with seafood and meats. In this recipe, the usual roast beef is switched up with andouille sausage and loaded up with shrimps. It is layered in a French baguette, assembled with greens and a hot remoulade sauce for a nice contrast of sweet, tangy, and spicy flavor.
???? Check the full recipe on how to make Shrimp and Andouille Po Boy here:
Ingredients:
1 French baguette, about 24-inches long
1 lb shrimps, preferably 16 to 20 count, peeled and deveined
1 lb Andouille sausage, sliced at an angle ⅛-inch thick
2 tbsp olive oil, plus more as needed
1 tbsp smoked paprika
½ tsp salt
½ tsp cayenne pepper
¼ tsp ground black pepper
¼ tsp onion powder
¼ tsp chili powder
Tomato and Onion Salad:
8 oz tomatoes, deseeded and sliced thinly
6 oz red onions, sliced thinly
3 tbsp olive oil
1¼ tbsp red wine vinegar
1¼ tbsp prepared horseradish
Salt and ground black pepper to taste
Hot Remoulade:
1 cup mayonnaise
3 tbsp wholegrain mustard
2 tbsp pickle relish
2 tbsp ketchup
2 tbsp hot sauce of your choice
2 tbsp lemon or pickle juice
1 tbsp minced green onions
1 tsp garlic
½ tsp cayenne pepper
Salt and ground black pepper to taste
Assembly:
Romaine lettuce
Pimientos drained and sliced thinly
To serve:
Potato fries or chips
⬇️ How to make Shrimp and Andouille Po Boy ⬇️
0:10 Combine all ingredients for the hot remoulade in a bowl. Stir to evenly incorporate, then adjust seasoning to taste. Set aside.
0:45 Assemble your tomato and onion salad next by combining all ingredients in a bowl. Stir to evenly incorporate, then adjust seasoning to taste. Set aside.
1:07 In a large mixing bowl, combine your shrimp, paprika, salt, cayenne and black peppers, onion powder, and chili powder. Toss to combine, then set aside to marinate briefly for at least 15 minutes.
1:25 Heat up a skillet with oil over medium heat. Add your sausages & saute until golden brown, roughly 10 minutes. Drain your sausages and set them aside in a warm area.
1:36 Using the remaining oil in the skillet (you can add more as necessary), saute your shrimp for roughly 5 to 7 minutes until fully cooked. Set aside.
To assemble:
1:44 Slice the baguette lengthwise but leave it hinged. Spread roughly 3 tablespoons of remoulade on both sides of the bread.
1:57 Place roughly 1 cup of lettuce leaves lengthwise, followed by roughly 1 cup of pimiento strips.
2:08 Next, place roughly ½ lb each of sausages and the shrimp.
2:22 Lastly, place roughly 5 tablespoons of the tomato and onion salad on top of your proteins.
2:38 Divide your po boy accordingly and serve with 1 cup of potato chips or fries.
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Marinated Shrimp with Olives and Artichokes
Warm weather makes me want to eat cool and refreshing foods. This NEW video features a twist on traditional shrimp salad and is dressed with a light Italian vinaigrette. For written recipe instructions visit cateringbydebbicovington.com.
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Mini Shrimp Cakes with Lemon Soy Aioli
If you love shrimp, then these mini shrimp cakes will wake up your palate when paired with the lemon soy aioli. Shrimp cakes are very similar to crab cakes, but are cheaper to make - they pack a more flavorful and moist punch in a single bite. Never made an aioli before - it's easy. You can think of it as a mayonnaise on steroids. These mini shrimp cakes are a perfect appetizer with a cocktail, or double the recipe and make full size shrimp cakes as an entrée. Add a side salad and crusty bread and you have a full meal.
Sauce - Lemon Soy Ailoi:
3/4 cup mayonnaise
1 1/2 teaspoons soy sauce
Zest of one lemon, grated
Juice of one lemon
1/4 teaspoon hot sauce (or to taste)
Combine all ingredients in a bowl, whisk to combine. Cover and chill up to 24 hours in advance.
Shrimp cakes:
3/4 pound shrimp, cleaned and shelled
1 slice thick slice bacon (or 2 slices regular bacon), cut into lardons
1 slice firm white sandwich bread
1/4 cup milk
1/2 cup chopped scallions (about 4)
2 tablespoons chopped cilantro
2 teaspoons cornstarch
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
In a shallow bowl, combine the bread and milk to moisten the bread. Once bread is moist, squeeze excess milk from the break, discard any leftover milk and set bread aside.
In a food processor, pulse the bacon until finely chopped. Add shrimp, and pulse two or three times to combine.
Next, combine all the rest of the bread, scallions, cilantro, cornstarch, sugar, salt & pepper. Pulse 2 or 3 times to combine.
Heat the oil in a non-stick frying pan. Using a small ice cream scoop, scoop shrimp mixture and place into oil. Fry for 2-3 minutes per side, or until golden brown. Once flipped, press down to create mini cake. Don't overcook!
Drain on paper towel, keep warm in a low oven. Serve w/dipping sauce. Makes 24 mini shrimp cakes.
Variation: Double recipe, make larger cakes and serve as a main course.
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=== ???? About Let's Celebrate TV ===
Hello and welcome to Let’s Celebrate TV! I’m your host, Peter Lee. On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can! Join us on Tuesdays for our full recipe episodes and Fridays for our short cocktail or basic skill episodes.
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Let's Celebrate TV is not a sponsored channel. We do not get paid to endorse or use a particular product in our videos. Any product used in our cooking and cocktail demonstrations are products we have purchased. At times, we will film an episode at a remote location like a winery, restaurant or market and use one of their products. These remote locations and companies do not influence our review or remarks and have no influence over what we present in a video. All opinions about a product or brand are our own.
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Redfish a la Termereau from Chef Warren LeRuth
Come visit us at GreatChefs.com!! Great Chefs video presents, Seafood Sampler. A collection of special fish and shell fish dishes prepared by some of America's leading chefs.