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
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 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
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 SANDWICH
This was unexpectedly flavorful and quite simple to make for lunch. Feel free to substitute lobster with a nice crusty baguette. I found this recipe at www.seasaltwithfood.com. Recipe is adapted courtesy of The Harry's Bar Cook Book by Arrigo Cipriani.
Provided by AmyZoe
Categories Lunch/Snacks
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cool the cooked shrimp and shell and devein.
- If the shrimp are large, cut them in half lengthwise.
- Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
- Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.
Nutrition Facts : Calories 391.3, Fat 13.5, SaturatedFat 2, Cholesterol 246.8, Sodium 1541.8, Carbohydrate 35.8, Fiber 2.3, Sugar 4.7, Protein 30.5
SEAFOOD SANDWICH
Seafood Sandwich
Provided by hjbetts
Time 20m
Yield Makes Sandwiches
Number Of Ingredients 0
Steps:
- Combine the butter and chives.
- Spread the mixture onto 1 side of each slice of bread.
- Mix the remaining ingredients together in a small bowl.
- Evenly spread the mixture over 10 of the bread slices.
- Top with the other 10 slices, remove the crusts, and cut.
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
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