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Air Fryer Crawfish Po’Boys

Crawfish po boy served on a Chinet Classic plate

Crispy crawfish tossed with a touch of Cajun seasoning is piled into hoagies and topped with shredded lettuce, tomato, and homemade remoulade sauce.

Thank you, Sara @aflavorjournal, for this recipe.

Crawfish po boy served on a Chinet Classic plate
Instax picture of a crawfish po boy served on a Chinet Classic plate

Po Boys Ingredients

Remoulade Sauce Ingredients


  • Remoulade Sauce

  • 1

    Combine all ingredients in a mixing bowl and stir to combine thoroughly. Cover and refrigerate until ready to serve.

  • Crawfish Po Boys

  • 1

    Spread the cooked crawfish tails out onto a Chinet Classic® platter lined with paper towels. Use another paper towel to gently press onto the crawfish tails, absorbing as much liquid as possible. Set crawfish aside.

  • 2

    Preheat air fryer on “air fry” setting at 400 F.

  • 3

    Whisk flour and Cajun seasoning together in a large, shallow bowl. In a separate bowl, whisk eggs. In a third bowl, combine panko and Parmesan.

  • 4

    Toss 1 cup of crawfish in the flour mixture until thoroughly coated. Transfer crawfish to a fine-mesh sieve and shake off any excess flour back into the bowl of flour.

  • 5

    Transfer the coated crawfish to the bowl of whisked eggs and toss to coat the crawfish thoroughly in the egg mixture.

  • 6

    Dredge the crawfish in the panko breadcrumb and parmesan mixture.

  • 7

    Working in batches, place pieces of the dredged crawfish tails into the air fryer basket, leaving space between each one. If the crawfish tails tend to clump together, gently pull apart bite-size pieces and place them into the air fryer basket.

  • 8

    Spray the crawfish with baking spray, and air fry at 400 F for 5-6 minutes until crispy and golden brown. Transfer cooked crawfish tails to a bowl and repeat with remaining crawfish tails.

  • 9

    If desired, slather remoulade sauce over the cut sides of each bun. Pile with crispy crawfish, shredded lettuce, and sliced tomatoes. Drizzle crawfish with more remoulade sauce and serve immediately.