Satisfy your seafood cravings with this healthier take on a classic Lightened-Up Oyster Po’Boys recipe. With crispy cornmeal-crusted oysters and a tangy white remoulade sauce, this dish delivers all the flavors of the original but with fewer calories and a lighter twist. Served on whole-wheat buns and topped with fresh lettuce, this is the perfect meal for those who want indulgence without the guilt.
Lightened-Up Oyster Po'Boys
Course: MainCuisine: American4
servings15
minutes12
minutes350
kcalA healthier take on the classic Po'Boy, featuring crispy baked oysters, fresh toppings, and a zesty sauce on a toasted roll.
Ingredients
- For the White Remoulade:
1/2 cup reduced-fat (2 percent) plain Greek yogurt
3 tablespoons coarsely chopped garlic-dill pickles
2 tablespoons stone-ground mustard
1 tablespoon brine-packed capers, drained, rinsed, and chopped
1 scallion, finely chopped
- For the Oysters:
1 cup yellow cornmeal
1/4 teaspoon cayenne pepper
3 large egg whites
16 shucked large oysters (8 ounces), preferably Blue Point
Vegetable oil cooking spray
- For Assembling Sandwiches:
4 whole-wheat hamburger buns
3 large romaine lettuce leaves, shredded
Directions
- Prepare the white remoulade: In a small bowl, combine the Greek yogurt, chopped garlic-dill pickles, stone-ground mustard, capers, and scallion. Mix well and set aside in the refrigerator while preparing the oysters.
- Prepare the oysters: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with vegetable oil cooking spray.
- Coat the oysters: In one bowl, mix the cornmeal and cayenne pepper. In a separate bowl, whisk the egg whites until frothy. Dip each oyster into the egg whites, then coat in the cornmeal mixture, ensuring an even crust.
- Bake the oysters: Place the coated oysters on the prepared baking sheet. Lightly spray the tops of the oysters with cooking spray. Bake for 10-12 minutes, flipping halfway through, until the oysters are crispy and golden.
- Assemble the Po’Boys: Toast the whole-wheat hamburger buns if desired. Spread the white remoulade on the bottom half of each bun, add shredded romaine lettuce, and top with 4 crispy oysters per sandwich. Finish with the top bun and serve immediately.
Notes
- Nutrition Facts (per serving):
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Cholesterol: 60mg
Carbs: 44g
Sodium: 540mg
Protein: 20g
Fiber: 6g
These Lightened-Up Oyster Po’Boys offer all the flavor and crunch of a traditional po’boy without the heavy frying. The creamy and tangy white remoulade perfectly complements the crisp, cornmeal-crusted oysters, making this a satisfying, healthier version of a classic dish. Enjoy this delicious and nutritious sandwich for lunch or dinner!
