Inspired by a shrimp po’ boy with crab mayo seen on “Diners, Drive-Ins and Dives,” I decided to create an extra spicy recipe—firecracker shrimp roll with crab aioli—and give it a July Fourth-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo—it was one of the best things I’ve had in a long time, and that’s after eating it barely warm. For best results, enjoy this just as soon as it’s safe to eat, in all its crunchy glory.
Crab Aioli:
- 1 cup mayonnaise
- 1 cup lump crabmeat
- 1 tablespoon chopped fresh tarragon
- 2 cloves garlic, finely minced
- 1 teaspoon fresh lemon juice
- ¼ teaspoon Worcestershire sauce
- 1 pinch cayenne pepper
- salt to taste
- 2 pounds shrimp, peeled and deveined
Buttermilk Soak:
- 1 cup buttermilk
- 2 teaspoons hot sauce
- 2 teaspoons cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon ground chipotle pepper
- 1 teaspoon freshly ground black pepper
Breading:
- 1 cup all-purpose flour
- ⅓ cup cornmeal
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 6 soft sandwich rolls
- 2 cups thinly sliced romaine lettuce
- canola oil for frying
- 1 pinch cayenne pepper
Directions
Lower shrimp carefully into the hot oil in batches until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate; immediately transfer shrimp to rolls. Sprinkle cayenne pepper on top. Repeat with remaining shrimp.
Combine mayonnaise, crabmeat, tarragon, garlic, lemon juice, Worcestershire sauce, and 1 pinch cayenne pepper in a bowl; season with salt and stir to combine. Refrigerate aioli until ready to use.
Remove tails from shrimp; refrigerate until ready to use.
Preheat the oven to 400 degrees F (200 degrees C).
Whisk buttermilk, hot sauce, 2 teaspoons cayenne pepper, 2 teaspoons kosher salt, ground chipotle, and black pepper together in a bowl; set aside. Combine flour, cornmeal, paprika, and 2 teaspoons kosher salt in a shallow dish; set aside.
Slice sandwich rolls partway; split open. Scoop out some bread from tops. Toast in the preheated oven until crisp, 7 to 10 minutes.
Soak shrimp in buttermilk mixture for about 5 minutes.
Meanwhile, heat oil in a deep skillet over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce. Toss shrimp in cornmeal mixture to coat; shake off excess.
