Best Seafood Sandwich Recipes

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.

SEAFOOD CLUB SANDWICH

Steps:

• shred up crab into bowl and mix with a couple heaping tablespoons mayo until enough is added to your liking.
• In another bowl, mix drained tuna with mayo the same way as you did with the crab mixture.
• To these mixtures you can add seasonings if desired.
• I put black olives in my crab mix and dill relish sometimes in my tuna mix.
• Take the lightly toasted bread and on first slice scoop some crab mixture onto it to desired thickness.
• Place another slice of toasted bread on this.
• Scoop some tuna mixture onto this second slice of toast.
• Can now place any other options- I like lettuce, tomato and mozzarella cheese.
• Place third slice of toasted bread onto top layer (I sometimes put a little mayo on bread so it sticks together).
• Can toothpick layers together and cut in half.
• Enjoy.

GRILLED SEAFOOD SANDWICH ROLL

Steps:

• 1. Place the lobster and the shrimp in a bowl and pour oil over all. Mix with hands until the seafood is coated. Place the lobster and shrimp on a hot grill and cook until done. Remove from grill and cool. When cooled, removed shells.
• 2. Chop the lobster and shrimp into small pieces and place in medium bowl. Add crab and stir to mix. Add remaining ingredients except butter, buns, lettuce and hot sauce and mix well. Add mayonnaise until you get a good coating but do not saturate. Use more mayo if you need to.
• 3. Cover and chill on ice or overnight in the fridge. Just before serving lightly brush the buns with butter and toast in a skillet. Line the buns with lettuce and then heap with the seafood mix and top with a dash of hot sauce if desired.

SEAFOOD TEA SANDWICH RECIPE

Steps:

• Combine the butter and chives and spread the mixture onto one side of each slice of bread. Mix the remaining ingredients together in a small bowl, then evenly spread the mixture over 10 of the bread slices. Top with the other 10 slices, remove the crusts, and cut.

SEAFOOD OMELET SANDWICH

Steps:

• In a small saucepan, combine the flour, salt and pepper. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Reduce heat to low; keep warm and stir occasionally. In a double boiler over simmering water, constantly whisk the egg yolk, lemon juice and water until mixture begins to thicken and coats the back of a metal spoon. Reduce heat to low. Slowly drizzle in melted butter, whisking constantly. Whisk in milk mixture. Cover until sandwich is done- don't want the yummiest part cold! When you are done with the sauce heat a large skillet on medium heat. Chop shrimp, crab, and onion. Saute spinach, crab, onion, and shrimp until lightly browned and heated all the way through. While cooking beat until frothy in a medium bowl egg whites. Pour over top of shrimp mixture and cook until eggs are no longer runny about 3 minutes. Toast bread, add shrimp and egg mixture, top with sauce. Breakfast is served! Hint: Do not add too much shrimp and crab I did this the first time I created this recipe and it was too fishy.

SEAFOOD SPLENDOR HOAGIES - COLD SANDWICH

Steps:

• Mix the Coleslaw dressing, lemon juice, celery, diced apple, chives, celery (if using), salt and pepper together and taste for seasoning. Add more lemon or tarragon as needed to taste. Stir, cover and store in a refrigerator until needed.
• Chop the tiger shrimp into ½-inch chunks and add to a bowl containing the cocktail shrimp, then add in 3 tablespoons of the coleslaw mixture and stir to incorporate, then place in the fridge for up to 1 hour.
• If crab legs are not cut in half, use kitchen shears or sharp knife to cut the King crab legs in half lengthwise, carefully removing the crab, trying to keep each half in one long piece, remove the cartilage. Set aside.
• Using a sharp knife cut out the middle of the hoagie rolls forming a deep pocket in each roll, being careful to not cut through the sides or bottom of the roll.
• Line each pocket with lettuce leaves. Drizzle ½ teaspoon Siriracha (or other hot sauce) over the lettuce. Place 2-3 long King crab halves on top of the lettuce, spoon 2-3 tablespoons of the shrimp mixture on top of the crab, making sure the sandwich is filled, then sprinkle with paprika for color.
• Serve with lemon quarters on the side.

SEAFOOD SANDWICH

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.