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Oyster Po' Boy Wraps

Oyster Po' Boy Wraps

So, I first started to plan a recipe around American Horror Story’s third season premier celebrating New Orleans. I thought about the many wonderful dishes that Louisiana has to offer us. But, then I remembered that it had to be a paleotized Oyster Po’ Boy.

In my college days, I was bartending in a little oyster bar in Augusta, Georgia when I met my hubby, Sam. He was attending a school at Fort Gordan for three months and would come up to my bar several times a week. He would always order a Red Dog beer and an Oyster Po’ Boy. So, I HAD to make this for him!

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Ingredients

  • • Oysters:
  • • 2 eggs
  • • 2 tablespoons Dijon mustard
  • • 20 shucked oysters
  • • 1/3 cup arrowroot
  • • 1 cup almond flour/meal
  • • 2 tablespoons creole seasoning (or Old Bay seasoning)...I picked up some Todd's Dirt at Whole Foods
  • • Creole Aioli:
  • • 2 egg yolks
  • • 2-3 garlic cloves, minced
  • • 1 tablespoon small capers
  • • 2 teaspoons creole seasoning (or Old Bay seasoning)
  • • 3/4 cup extra virgin olive oil (mild aroma so it doesn't overtake the aioli)
  • • 2 tablespoons minced onion
  • • 1 teaspoon horseradish
  • • Wrap:
  • • 15-20 Bibb lettuce leaves (depending on the size of the oysters and the lettuce)
  • • 1-2 Roma tomatoes, diced
  • • ground pepper

Directions

  1. Preheat oven to 400 degrees F.
  2. To make the Aioli (mayonnaise): In a small food processor or blender, blend the egg yolks, minced garlic, mustard, capers, and creole seasoning. Now here is the tricky part to making aioli (mayonnaise). Add 1 teaspoon of the olive oil at a time while blending. ONE TEASPOON AT A TIME! If you add the oil too quickly, just throw it down the sink...it won't work. Once the mixture begins to thicken, you can then add more at a time...but do this right ~ take your time ~ trust me! Once thick, stir in minced onion and horseradish. Set mixture aside and refrigerate.
  3. In one bowl, whisk eggs and Dijon mustard. In a shallow bowl, mix arrowroot, almond flour, and creole seasoning. Dip oysters in the wet mixture and then dredge in the dry mixture. Place in a greased baking dish. Cook for 15 minutes on the top rack. Flip oysters. Cook for an additional 5 minutes.
  4. Assemble wraps with oysters, diced tomatoes, aioli, and a squeeze of lime. Garnish with ground pepper.
  5. Enjoy!

Ingredients

  • Oysters:
  • 2 eggs
  • 2 tablespoons Dijon mustard
  • 20 shucked oysters
  • 1/3 cup arrowroot
  • 1 cup almond flour/meal
  • 2 tablespoons creole seasoning (or Old Bay seasoning)...I picked up some Todd's Dirt at Whole Foods
  • Creole Aioli:
  • 2 egg yolks
  • 2-3 garlic cloves, minced
  • 1 tablespoon small capers
  • 2 teaspoons creole seasoning (or Old Bay seasoning)
  • 3/4 cup extra virgin olive oil (mild aroma so it doesn't overtake the aioli)
  • 2 tablespoons minced onion
  • 1 teaspoon horseradish
  • Wrap:
  • 15-20 Bibb lettuce leaves (depending on the size of the oysters and the lettuce)
  • 1-2 Roma tomatoes, diced
  • ground pepper

Directions

  1. Preheat oven to 400 degrees F.
  2. To make the Aioli (mayonnaise): In a small food processor or blender, blend the egg yolks, minced garlic, mustard, capers, and creole seasoning. Now here is the tricky part to making aioli (mayonnaise). Add 1 teaspoon of the olive oil at a time while blending. ONE TEASPOON AT A TIME! If you add the oil too quickly, just throw it down the sink...it won't work. Once the mixture begins to thicken, you can then add more at a time...but do this right ~ take your time ~ trust me! Once thick, stir in minced onion and horseradish. Set mixture aside and refrigerate.
  3. In one bowl, whisk eggs and Dijon mustard. In a shallow bowl, mix arrowroot, almond flour, and creole seasoning. Dip oysters in the wet mixture and then dredge in the dry mixture. Place in a greased baking dish. Cook for 15 minutes on the top rack. Flip oysters. Cook for an additional 5 minutes.
  4. Assemble wraps with oysters, diced tomatoes, aioli, and a squeeze of lime. Garnish with ground pepper.
  5. Enjoy!