Seafood Cheese Melts Recipes

THIS SEAFOOD MELT FROM A PHILLY EAGLES FAN = A BIG WIN

Steps:

• Heat grill pan to 375˚F to 400˚F or a pan to medium-high heat
• Add oil
• Once hot, add the garlic and scallops to pan, then add shrimp and cook for 2 to 3 minutes
• Add crab meat to pan to warm through, then add cheese slices, season with salt and pepper, and stir to combine
• Assemble sandwich on the toasted roll using shredded lettuce, chipotle mayo, and the seafood mixture

CRAB MELTS

Steps:

• In a small bowl, combine the crab, mayonnaise, celery and onion. Place muffins on an ungreased baking sheet. , Broil 4-6 in. from the heat until toasted. Spread each muffin half with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.

SEAFOOD OMELETS WITH CREAMY CHEESE SAUCE

Steps:

• Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.
• Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.
• Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
• To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

OPEN-FACED SEAFOOD SANDWICHES

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.

BARBECUE BEEF CHEESE MELTS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread in pan.
• Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.)
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot.
• Spread beef mixture over baked bread base. Sprinkle evenly with cheese.
• Bake 4 to 5 minutes longer or until cheese is melted. Cut into squares.

SEAFOOD CHEESE MELTS

Steps:

• Heat oven to 375°F.
• Combine ingredients reserving 1/4 cup of cheese.
• Separate crescent dough into 4 rectangles;press perforations together to seal.
• Divide mixture evenly into centre of 4 rectangles.
• Roll up and press to seal.
• Place seam side down on a greased cookie sheet.
• Sprinkle tops of rolls with remaining cheese.
• Bake for 15-18 minutes, or until golden.

TOMATO CHEESE MELTS

Steps:

• place the bread on a cookie sheet and brush with olive oil.
• broil until lightly toasted.
• turn bread over and brush with olive oil.
• place tomato slices on 4 slices of bread, sprinkle with seasoning, grated cheese and a slice of mozzeralla.
• broil until cheese is melted.
• remove from oven and place tops on sandwhiches.
• enjoy.