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Nadiya Hussain’s Crabstick Po Boys

Nadiya Hussain's twist on a Louisiana po boy combines chilli, spices and crabsticks in a fluffy roll, and is served with a tart apple sauce.

From the book


I first had a po boy out in Louisiana, a simple bread roll filled with deep-fried shrimp. Po boys are the kind of things I could eat for every meal of the day, for a very long time, and not get bored. My version is made with spiced crabsticks, packed with flavour and deep-fried into patties, piled into a buttered roll and drenched in a spicy-sweet, tangy apple sauce.

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For the crabstick patties:
250g crabsticks
2 green chillies, thinly sliced
2 red onions, thinly sliced
1 tbsp coriander seeds, roughly crushed
1 tbsp cumin seeds, roughly crushed
A small handful of fresh coriander, chopped
1 tsp salt
1 medium egg
70g chickpea flour
oil, for frying
For the apple sauce:
200g chunky apple sauce
3 cloves of garlic, minced
4 tbsp mayonnaise
½ lemon, juice only
A small handful of fresh coriander, chopped
To serve:
4 submarine rolls
butter, for spreading


Start by making the patties. Scrape a fork along the length of the crabsticks to shred them. Pop into a bowl. Add the chilli, onion, coriander seeds, cumin seeds, coriander and salt. Mix with your hands.

Add the egg and chickpea flour and mix with your hands. If the mixture clumps when squeezed, it is ready.

Pop a frying pan on a high heat with 2–3cm of oil. Heat the oil to 180°C and as soon as the oil is hot, add clumps of the mixture, squeezing them to help bring the mixture together a little. Drop them into the oil, fry until dark golden brown and then flip over to cook the other side. Place on a plate with kitchen paper for the excess oil to drain. You will need to fry them in two batches and each batch will take about 4 minutes.

Now make the sauce by putting the apple sauce, garlic, mayo, lemon and coriander in a bowl and mixing together. Set aside.

Cut open the rolls lengthways down the side, butter the insides, smother over the apple sauce and fill with the hot patties.


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From the book: Nadiya’s Fast Flavours

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