Best Fishermens Wharf Salad Recipes

SAN FRANCISCO STYLE SHRIMP AND CRAB SANDWICHES

San Francisco Style Shrimp and Crab Sandwiches image

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

Ingredients

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

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

FISHERMAN'S WHARF CIOPPINO

Fisherman's Wharf Cioppino image

You can serve this true San Francisco dish with garlic bread.

Provided by norm

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 55m

Yield 8

Number Of Ingredients 17

Ingredients

¼ cup olive oil
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
2 (16 ounce) cans diced tomatoes
1 (16 ounce) can chicken broth
1 cup white wine
1 (6 ounce) can tomato paste
¼ cup dried parsley
2 teaspoons crushed dried basil
1 teaspoon oregano
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
1 pound shrimp, peeled and deveined
1 pound cod fillets, cut into 2-inch chunks
8 clams in shell, scrubbed, or more to taste
8 mussels, cleaned and debearded, or more to taste

Steps:

Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.

Nutrition Facts : Calories 290 calories, Carbohydrate 15.2 g, Cholesterol 131.1 mg, Fat 9 g, Fiber 3 g, Protein 29.9 g, SaturatedFat 1.4 g, Sodium 834.7 mg, Sugar 7.6 g