Take the Creole classic to the next level with this recipe for a Calamari Po-Boy with Thai Chili Remoulade! Our crispy Salt & Pepper Calamari and a simple, spicy, sweet Thai chili remoulade that you can prepare at home in minutes make for a delicious twist on po-boys.
10 oz. package Phillips Salt & Pepper Calamari
(2) 6″ sesame hoagie or sub rolls
1 c. arugula or spinach leaves
4 strips bacon or peppered bacon, cooked and chopped
2 Tbsp. red onion, julienned
Thai Chili Remoulade:
2 Tbsp. Kikkoman (or other brand) Thai-style chili sauce
1/4 c. mayonnaise
1 tsp. Zatarain’s Creole Mustard
1/2 tsp. fresh parsley, minced
1 tsp. scallion (green onion), thinly sliced
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
Packed with tender Phillips lobster meat, sautéed garlic, ginger, mushrooms and coleslaw, these Lobster Eggs Rolls are seasoned with soy, hoisin and chili oil for a savory, slightly spicy filling.