Po Boy Burger with crispy oysters and Cajun remoulade

  • Rating:


  • 4 six oz burger patties
  • 4 hamburger buns
  • Fried Oysters:
  • 24 large oysters, shucked
  • 2 eggs
  • ½ tsp salt
  • 1/8 tsp pepper
  • dash ground cayenne pepper (optional)
  • 2 Tbsp cold water
  • 1 cup fine dry bread crumbs
  • Cajun Remoulade:
  • 1 scallion, finely chopped
  • 1¼ cups mayonnaise
  • 1 Tbsp capers, finely chopped
  • 1 tsp Cajun seasoning
  • ½ tsp crushed garlic
  • 2½ tsps lemon juice


Fried Oysters:
Drain oysters. Beat eggs with salt, pepper and cayenne. Whisk in water. Put bread crumbs in a shallow bowl. Dip oysters, one at a time, into the egg mixture then into the bread crumbs. Let rest for 5 minutes before frying. Deep fry in hot fat at about 375° until golden brown. Serve immediately with cocktail sauce or tartar sauce, or use in sandwiches.

Cajun Remoulade:
Stir together all above ingredients and reserve.

Cook burger to preferred temperature. Spread remoulade generously on both sides of bun. Place burger on bottom of bun. Top with several fried oysters and top with second half. Serve.