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
SAN FRANCISCO STYLE SHRIMP AND CRAB SANDWICHES
Have you walked on Fisherman's Wharf in San Francisco and had one of their wonderful fresh seafood sandwiches? If so, I can only hope that the following recipe will remind you of the tasty sandwiches.
Provided by Jb Tyler
Categories Lunch/Snacks
Time 12m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the crabmeat, shrimp, onion, celery, mayonaise, sour cream and lemon juice. Refrigerate for an hour or so, then serve on split sourdough buns.
Nutrition Facts : Calories 295.3, Fat 16.9, SaturatedFat 5.4, Cholesterol 154.5, Sodium 836.2, Carbohydrate 13.5, Fiber 1.8, Sugar 3, Protein 24
SHRIMP AND CRAB ENCHILADAS
Make and share this Shrimp and Crab Enchiladas recipe from Food.com.
Provided by Gloria 15x
Categories Crab
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Lay tortillas on a flat surface. Place cheese, crab, and shrimp in the middle of each (ration the ingredients so each tortilla will contain an equal amount) Make sure to set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas so that the seafood, cheese mixture is held securely inside.
- Place rolled tortillas side by side in a 9x13 inch baking pan.
- Pour green enchilada sauce over all the enchiladas, covering them completely. Sprinkle the remaining cheese over the enchiladas.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover the enchiladas and cook an additional 15 minutes.
- Serve hot, garnished with sour cream and green onions.
Nutrition Facts : Calories 496.2, Fat 22.3, SaturatedFat 10.7, Cholesterol 98, Sodium 954.6, Carbohydrate 49, Fiber 3.3, Sugar 2.2, Protein 24
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 CHEESE SANDWICH
Make and share this Shrimp Cheese Sandwich recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine cheese, butter, onion, lemon juice, worcestershire sauce, paprika. Fold in shrimp.
- Fill rolls with mixture.
- Broil until bubbly and lightly brown.
Nutrition Facts : Calories 328.4, Fat 13.2, SaturatedFat 6.8, Cholesterol 109.7, Sodium 874.3, Carbohydrate 32.5, Fiber 1.4, Sugar 1.9, Protein 19
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.
OPEN FACED CRAB SANDWICH
Make and share this Open Faced Crab Sandwich recipe from Food.com.
Provided by MarieRynr
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast bread under the broiler on one side only.
- Place toasted sidedown on cookie sheet.
- Combine crab meat, celery, scallions, mushrooms, caraway seeds, mayonnaise and sour cream.
- Spread mixture on untoasted side of bread; top with 2 slices bacon and a slice of cheese.
- Broil until cheese melts and bubbles.
Nutrition Facts : Calories 518.2, Fat 36.2, SaturatedFat 14.2, Cholesterol 89.5, Sodium 1341.1, Carbohydrate 21.4, Fiber 3.2, Sugar 2.1, Protein 26.9
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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