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Recipes
April 2010

Grilled Crab and Shrimp Mini Sandwiches

By Gaylie Pirie and John ClarkPhotography by Mitchell Feinberg
Image may contain Food and Waffle

Recipe information

  • Yield

    makes 16 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    Whisk mayonnaise and next 3 ingredients in medium bowl. Gently mix in crabmeat, shrimp, celery, and onion. Season filling with salt and pepper.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Cut each sandwich into quarters. Transfer to platter. Sprinkle with parsley.

Nutrition Per Serving

One mini sandwich contains the following: Calories (kcal) 158.8 %Calories from Fat 51. 4 Fat (g) 9.1 Saturated Fat (g) 2.5 Cholesterol (mg) 42.1 Carbohydrates (g) 10.7 Dietary Fiber (g) 1.2 Total Sugars (g) 1.8 Net Carbs (g) 9.5 Protein (g) 7.7
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