Crab-stuffed Tilapia Po-Boy

Glenn Rinsky and Randy McVey from Jeff State Community College cook a Crab-stuffed Tilapia Po-Boy.

Crab Stuffed Tilapia Po'Boy

4 tilapia fillets
fresh ground pepper
creole seasoning
1 loaf french bread, cut into 4 equal 8-inch long portions
1 tomato, sliced thin
1/2 red onion, sliced thin
2 cups lettuce, shredded
6oz crab meat
juice of 1/2 lemon
2 tablespoons green onions, chopped
1 tablespoon bell pepper, chopped
1 tablespoon celery, chopped
1 tablespoons mayonnaise
1 tablespoon cayenne pepper
salt to taste
pepper to taste
1/2 cup panko bread crumbs

Crab Meat stuffing:
Combing crab meat, onions, bell pepper, celery, salt, pepper, and cayenne pepper. Mix together mayonnaise, mustard, and lemon juice, Combine with cram meat mixture. Add bread crumbs. Mix well. Chill in refrigerator until ready to cook.

Tilapia cooking directions:
Season both sides of the fish with salt and pepper and creole seasoning. Heat a small amount of oil (2-4 tablespoons) on medium-high heat. Cook 3-5 minutes per side.

Crab Meat Stuffing cooking directions:
Divide crab meat stuffing into 4 equal portions and roll into a sausage link type roll. Heat a small amount of oil (2-4 tablespoons) on medium high heat. Cook 3-5 minutes, turning occasionally, until well browned.

Sandwich assembly:
Split each 8 inch long portion of French bread 3/4 through along the length (hot dog bun style). Spread both sides with creole tartar sauce (see below). Garnish one side with thin sliced tomatoes and the thin sliced red onions and the other side with shredded lettuce. Place tilapia fillet in the middle of the break and place crab meat stuffing on top of the tilapia. Serve with slaw and fries.

Creole Tartar Sauce: Mix ingredients and chill thoroughly before serving.
1 pint mayonnaise
2 ounces capers, chopped
3 ounces sweet pickle relish
2 tablespoons onion, minced
2 tablespoons fresh parsley, minced
1 tablespoon lemon juice
salt, to taste
worcestershire sauce, to taste
tabasco sauce, to taste
1 teaspoon Crystal Hot Sauce, or other Louisiana hot sauce
1/4 teaspoon cayenne