Hot Crab Shrimp Sandwiches Recipes

Steps:

• Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours. , To serve, preheat oven to 350°. Unwrap rolls; trim ends and cut each into 6 slices. Place on baking sheets coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm.

Steps:

• In a small bowl, combine the crab, mayonnaise, celery and onion. Place muffins on an ungreased baking sheet. , Broil 4-6 in. from the heat until toasted. Spread each muffin half with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.

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).

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.

Steps:

• In a small bowl, mix together mayonnaise and lemon juice until well combined. Gently fold in crab; season with salt and pepper.
• Place one slice of brioche on work surface. Top with lettuce, crab salad, and tomato slices. Sandwich with remaining slice of bread. Serve immediately.

Steps:

• Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.

Steps:

• Preheat oven to 350 degrees.
• Mix shrimp,crab, mayo, onions, lettuce, salt and lemon juice together.
• Place two tomato slices on bottom half of sliced bread.
• Spoon crab mixture onto top of tomatoes.
• Top with two slices of cheese.
• Put both parts of bread on baking sheet and bake until cheese is melted.
• Garnish with avocado slices if desired.

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.

Steps:

• Combine cheese, butter, onion, lemon juice, worcestershire sauce, paprika. Fold in shrimp.
• Fill rolls with mixture.
• Broil until bubbly and lightly brown.

Steps:

• Whisk mayonnaise and next 3 ingredients in medium bowl. Gently mix in crabmeat, shrimp, celery, and onion. Season filling with salt and pepper.
• Arrange 4 bread slices on work surface. Spread 1/4 of filling on each slice (about 1/2 cup). Top filling with bread slice; press to adhere. Brush top bread slice of each sandwich with melted butter.
• Place large griddle over 2 burners. Heat griddle over medium heat. Place sandwiches, buttered side down, on griddle. Cook until bottom is golden brown, 6 to 7 minutes. Brush top of each sandwich with melted butter. Using metal spatula, turn sandwiches over. Cook until bottom is golden, about 5 minutes.
• Cut each sandwich into quarters. Transfer to platter. Sprinkle with parsley.

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.