SEAFOOD SANDWICH
Steps:
- In a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle.
- Spread butter on the inside of the hot dog buns, and toast under the broiler. Fill buns with the crab salad, and serve.
Nutrition Facts : Calories 478 calories, Carbohydrate 39.7 g, Cholesterol 48.1 mg, Fat 30 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 7.5 g, Sodium 1413.3 mg, Sugar 10.3 g
CRAB SANDWICH
This delicious crab sandwich recipe is great for any outdoor party, day or night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1 sandwich
Number Of Ingredients 7
Steps:
- In a small bowl, mix together mayonnaise and lemon juice until well combined. Gently fold in crab; season with salt and pepper.
- Place one slice of brioche on work surface. Top with lettuce, crab salad, and tomato slices. Sandwich with remaining slice of bread. Serve immediately.
CRAB SALAD SANDWICHES
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.
Categories Sandwich Dairy Leafy Green Shellfish Quick & Easy Lunch Seafood Crab Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 2 Servings: Can be doubled
Number Of Ingredients 7
Steps:
- Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper.
- Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.
GRILLED CRAB AND CHEESE SANDWICH
Steps:
- In a small bowl, combine mayonnaise, lemon juice, cayenne pepper, grated cheese, and salt and pepper, to taste. Add crabmeat to mayonnaise mixture and stir to combine. Spread crabmeat mixture on bread. Cover with a second piece of bread. Melt butter in a medium skillet over medium heat. Add sandwich and brown for 2 minutes; flip and continue to brown for 2 to 3 more minutes. Repeat with second sandwich. Slice and serve.
OPEN-FACED SEAFOOD SANDWICHES
Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.
Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
SHRIMP AND CRAB SEAFOOD SALAD
A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.
Provided by Darrel Tyler
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
- Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
- Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
- Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.3 g, Cholesterol 108.1 mg, Fat 22.7 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 950.1 mg, Sugar 4.5 g
OLD-STYLE SAN FRANCISCO CRAB CIOPPINO
San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.
Provided by Docs Mom
Categories Crab
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
- Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
- Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
- Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
- Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
- Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.
CRAB MELT SANDWICH FRISCO-STYLE
Treat 'em to some incredibly delicious San Francisco-style crab melt sandwiches-no matter where you live! Get out the canned crabmeat and you can make an easy Crab Melt from there for lunch or dinner.
Provided by My Food and Family
Categories Fall 2015
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat broiler.
- Combine first 5 ingredients
- Place toast slices in single layer on foil-covered baking sheet; top with spinach, crab mixture and cheese.
- Broil, 6 inches from heat, 2 min. or until cheese is melted.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 119 g
OPEN FACED CRAB SANDWICHES
My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)
Provided by ellie_
Categories Lunch/Snacks
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
- Slice tomatoes into eight slices.
- On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
- Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
- Return to oven and broil until cheese browns. (3-5 minutes).
Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4
SHRIMP AND CRAB GRILLED SANDWICH
This is one of my favorite sandwiches, just a light sandwich. I serve this open faced or you can make this panini style, either or, with a big bowl of soup.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saute pan, add the butter and heat to medium heat. Saute the shrimp and garlic until done. It will take just a minute or two.
- Remove shrimp to cool.
- Now in a medium size bowl, add the shrimp with the cream cheese (room temp), brandy, Worcestershire, hot sauce, seasoning, and fresh dill and mix will. Cover and chill in the refrigerator for several hours. (2 or more to get all the flavors mixed).
- Toast the bread (I like a little olive oil drizzled on it). Golden brown. Just takes 2 minutes per side in a 425F oven.
- Lightly toss the shrimp mix with the crab and scallions and spread on the warm bread.
- That just as an open face sandwich is just perfect to me. A nice bowl of soup and can't get much better.
- Or just just put on a hot griddle, grill or saute pan for just 2-3 minutes to heat up and press down and just as good. Either way, it is a great sandwich.
Nutrition Facts : Calories 465.1, Fat 19.2, SaturatedFat 10.8, Cholesterol 171.6, Sodium 1157.8, Carbohydrate 39.7, Fiber 2.4, Sugar 1, Protein 27.1
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