Seafood Club Sandwich

CRAB CLUB SANDWICH

Steps:

• In a medium mixing bowl, combine the crab meat, 3 tbsp mayo, sriracha, lemon juice, and a few cracks of black pepper, to taste.
• Spread mayo (as desired) onto 4 slices of toasted bread.
• Portion the dressed crab meat equally on top of those same bread slices you just dressed in mayo.
• Layer 4 cucumber ribbons on top of the 4 crab meat-dressed slices of bread. Layer a second slice of toasted bread on top of each of the sandwiches (this will be your middle bread layer).
• Portion 3 slices of bacon on top of each of the sandwiches, then layer the tomato and lettuce on top of the bacon.
• Spread mayo (as desired) onto the remaining 4 slices of bread and place them on top of the lettuce-topped sandwiches.
• Slice each sandwich into halves or fourths, as preferred. I find that stacked sandwiches like this benefit from a sandwich skewer to help hold each layer together when plating (to be discarded when the sandwich is eaten).

SALMON CLUB SANDWICH

Steps:

• Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
• Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
• Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
• Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.

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.

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.