Crunchy Seafood Sandwiches Recipes

Steps:

• Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
• Remove tails from shrimp and keep chilled until ready to use.
• Preheat the oven to 400 degrees F (200 degrees C).
• Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
• Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
• Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
• Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
• Soak shrimp in the buttermilk mixture for about 5 minutes.
• Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
• Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

Steps:

• In a small bowl, whisk together eggs, salt, and pepper.
• Whisk together the soy sauce with cornstarch in a small bowl or cup.
• Heat a small amount of oil in a skillet and add vegetables, and saute over medium heat until they cook through. Set them aside to cool.
• When cool, add the cooked vegetables, soy sauce with cornstarch, sesame oil, and main ingredient of choice (pork, ham, etc.)to the beaten eggs, stirring to mix well.
• Heat a small amount of oil in a skillet and when hot pour in about 1/2 cup of the foo yung mixture.
• When the underside browns, flip the patty and brown the other side.
• Serve patty on soft white bread with lettuce, tomato, pickle, and mayo.