Seafood Salad Sandwich Recipes
DILLED SEAFOOD SALAD SANDWICHES
In California, we fell in love with a deli's seafood salad. After we moved to Iowa, I went to work recreating it. -Tanna Richard, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first 11 ingredients, breaking up crab into bite-size pieces. Serve on buns.
Nutrition Facts : Calories 328 calories, Fat 17g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 1487mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 10g protein.
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
SEAFOOD SALAD SANDWICHES
Your choice of chopped seafood gives you options for some surfin' fun on a bun!
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mix all ingredients except buns.
- Fill buns with seafood mixture. Tuna Salad Filling: Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon lemon juice. Chicken Salad Filling: Substitute 1 1/2 cups chopped cooked chicken or turkey for the seafood.
Nutrition Facts : Calories 375, Carbohydrate 24 g, Cholesterol 80 mg, Fat 4, Fiber 2 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg
SEAFOOD SALAD SANDWICHES
I've enjoyed cooking for many years...luckily my husband and two sons were always ready to try new recipes. Now I have three grandsons who love to come and eat at Grandma's house.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Cover and chill for at least 1 hour. Spoon 1/2 cup onto each bun; top with spinach leaves.
Nutrition Facts : Calories 201 calories, Fat 3g fat (0 saturated fat), Cholesterol 111mg cholesterol, Sodium 673mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
THE BEST SEAFOOD SALAD SANDWICHES
I was experimenting in my kitchen, wanting to come up with something light, taste and refreshing to pack as part of our "tailgating fare" for this year's Jimmy Buffett concert. I am quite proud of the end result, VERY tasty with just the right among of *zing*, but not as to overpower the sandwich. And all 24 sandwiches were gone in under an hour. :) ***NOTE, cooking time include chill time in the fridge***
Provided by Parrot Head Mama
Categories Lunch/Snacks
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-large sized bowl, roughly break up the crabmeat into small pieces (but not TOO small -- don't "pulverize" it, LOL).
- Add shrimp, scallions and celery and toss gently.
- Add mayo, dill, horseradish, salt and pepper.
- Mix well, but gently, and chill at least 3-4 hours, or overnight.
- Serve on soft, flakey rolls/bread/buns/croissants and ENJOY!
Nutrition Facts : Calories 365.5, Fat 13.3, SaturatedFat 2, Cholesterol 60.4, Sodium 1057.5, Carbohydrate 44, Fiber 1.7, Sugar 3.4, Protein 17.4
SEAFOOD SALAD ROLLS
Steps:
- For the boiled shrimp: Add the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon and onion to a large stock pot and fill three-quarters of the way with water. Bring to a boil and cook until the vegetables soften slightly, 5 to 10 minutes (see Cook's Note).
- Prepare an ice bath in a large bowl. Add the shrimp to the stock pot and boil, stirring constantly, until pink and opaque, 1 to 2 minutes. Remove the shrimp and add to the ice bath until completely cooled.
- For the salad rolls: In a large bowl, combine the mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery and onion. Fold in the shrimp and crab meat. Cover and chill for at least 30 minutes and up to 2 days.
- When ready to serve, fill the buns with the seafood mixture and serve with a lemon wedge and some clarified butter.
SEAFOOD SALAD CROISSANT SANDWICHES
These elegant sandwiches would be great for a shower, reception, or luncheon. Serve on mini-croissants or slice a regular croissant in half if using as part of a buffet. You may want to add a leaf of butter or Boston lettuce to these sandwiches and you can substitute 3 to 6-inch pieces of French bread, buttered and lightly toasted, for the croissants.From an August 1988 issue of Bon Appetit in the "Cooking for Friends" section.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine seafood, fennel and bell pepper in large bowl.
- Combine sour cream and next 5 ingredients in small bowl; season to taste with salt and pepper.
- Add sour cream mixture to saefood and mix well.
- Cover and refrigerate.
- Fill croissants just before serving.
SEAFOOD SALAD SANDWICHES
Learn how to make our tasty Seafood Salad Sandwiches. Our Seafood Salad Sandwiches are filled with creamy mustard-flavored crabmeat and vegetable salad.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 36 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine crabmeat, vegetables, mayo and mustard. Refrigerate until ready to use.
- Unfold pastry sheets onto baking sheets; brush with egg white. Sprinkle with poppy seed. Cut each sheet into 18 (3x1-1/2-inch) rectangles. Do not separate rectangles.
- Bake 25 min. Transfer pastry to wire racks; cool completely. Separate pastry into rectangles. Split each rectangle horizontally in half. Spoon 1 Tbsp. crabmeat mixture onto bottom half of each split rectangle; cover with top of rectangle.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 3.0011 mg, Sodium 160 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 1 g, Protein 2 g
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.
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