Grilled Crab And Shrimp Mini Sandwiches Recipes

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OPEN-FACED SEAFOOD SANDWICHES

Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12



Open-Faced Seafood Sandwiches image

Steps:

  • Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.

Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

4 English muffins, split and toasted
3 tablespoons butter, melted
1 can (6 ounces) lump crabmeat, drained
1 can (6 ounces) small shrimp, rinsed and drained
1 cup shredded cheddar cheese, divided
1/2 cup chopped celery
1/2 cup chopped ripe olives
1 tablespoon minced fresh parsley
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

GRILLED CRAB AND SHRIMP MINI SANDWICHES

Provided by Gayle Pirie

Categories     Sandwich     Appetizer     Cocktail Party     Low Cal     Backyard BBQ     Mayonnaise     Crab     Shrimp     Shower     Engagement Party     Party     Butter     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16

Number Of Ingredients 11



Grilled Crab and Shrimp Mini Sandwiches image

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.

1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
1/2 teaspoon chili powder
1 cup chopped fresh crabmeat
1 cup chopped cooked shrimp
1/2 cup finely chopped celery
1/2 cup finely chopped onion
8 slices firm white sandwich bread
1/4 cup (1/2 stick) unsalted butter, melted
Chopped fresh Italian parsley

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



Shrimp and Crab Grilled Sandwich image

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

1 loaf Italian bread, cut in thin slices toasted with just a drizzle of olive oil
8 ounces shrimp, diced fine (canned will work, but fresh is much better)
1 teaspoon butter (to saute shrimp)
6 ounces cream cheese
4 ounces crabmeat (lump or claw is fine, canned will work too)
3 scallions, chopped fine green only
2 tablespoons brandy
1 teaspoon fresh dill
1/2 teaspoon minced garlic
1/4 teaspoon Worcestershire sauce
hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

GRILLED SHRIMP PO' BOY

Provided by Patrick and Gina Neely : Food Network

Time 1h15m

Yield 1 huge sandwich or 4 small sandwiches

Number Of Ingredients 25



Grilled Shrimp Po' Boy image

Steps:

  • Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
  • Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
  • Preheat the grill to medium-high heat.
  • Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
  • Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
  • Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
  • Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
  • Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.

1 1/2 pounds large shrimp, peeled and deveined
2/3 cup olive oil
4 cloves garlic, peeled and smashed
2 lemons, juiced
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
1 French baguette, sliced lengthwise in 1/2
Butter Sauce, recipe follows
Sweet Pickle Mayonnaise, recipe follows
Shredded lettuce, for serving
Sliced tomato, for serving
1/2 stick salted butter
1/2 lemon, juiced
1 tablespoon hot sauce
Dash Worcestershire sauce
3/4 cup mayonnaise
2 tablespoons sweet pickle relish
1 shallot, minced
1 tablespoon Dijon mustard
1 tablespoon chopped capers
Dash hot sauce
Kosher salt and freshly ground black pepper

GRILLED CRAB AND CHEESE SANDWICH

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 8



Grilled Crab and Cheese Sandwich image

Steps:

  • In a small bowl, combine mayonnaise, lemon juice, cayenne pepper, grated cheese, and salt and pepper, to taste. Add crabmeat to mayonnaise mixture and stir to combine. Spread crabmeat mixture on bread. Cover with a second piece of bread. Melt butter in a medium skillet over medium heat. Add sandwich and brown for 2 minutes; flip and continue to brown for 2 to 3 more minutes. Repeat with second sandwich. Slice and serve.

2 tablespoons mayonnaise
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
1/2 cup shredded Gruyere
Salt and pepper
1 can crabmeat, drained
4 slices sourdough bread
2 tablespoons butter

MINI SPICY SHRIMP SALAD SANDWICHES

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 21



Mini Spicy Shrimp Salad Sandwiches image

Steps:

  • 12 mini soft dinner rolls, toasted
  • In a saute pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on each side. Put in the refrigerator to chill down.
  • In a large bowl, mix the remaining ingredients and set aside. Once the shrimp are cool, cut into pieces and add to the mayonnaise sauce. Cover and refrigerate to chill. Put equal amounts of shrimp salad on the rolls and top with Sweet Onion Jam.

2 tablespoons olive oil
1 pound (16-20 count) large shrimp, shelled and deveined
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 shallot, minced
1 stalk celery, minced
1 jalapeno, minced
1/2 lemon, juiced
1 tablespoon chopped parsley leaves
1 tablespoon chopped chives
Pinch cayenne
1/2 cup mayonnaise
Sweet Onion Jam, recipe follows
when ready to serve.
2 red onions, thinly sliced
1/2 cup red wine vinegar
1/2 cup dry red wine
1/2 cup sugar
Pinch salt
Pinch pepper
In a medium saucepan, add the onions, vinegar, wine, sugar and salt and pepper. Cook over low heat until reduced by half. The liquid will become syrupy. Stir in the lemon juice and season with more salt and pepper, if needed.

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



San Francisco Style Shrimp and Crab Sandwiches image

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

1/2 lb crabmeat, picked over for shell
1/2 lb shrimp, cooked
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 lemon, juiced
4 sourdough rolls

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