Best Seafood Splendor Hoagies Cold Sandwich Recipes

SEAFOOD SANDWICH

Seafood Sandwich image

This awesome sandwich is reminiscent of the famous Maine Lobster Roll, and made with ingredients that are easy to find.

Provided by Erin J

Categories Seafood Fish

Time 50m

Yield 2

Number Of Ingredients 7

Ingredients

1 (8 ounce) package imitation crab or lobster meat
¼ cup mayonnaise
1 tablespoon finely chopped red onion
1 teaspoon lemon juice
¼ teaspoon OLD BAY® Seasoning
1 tablespoon butter, softened
2 hot dog buns

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.

Nutrition Facts : Calories 478 calories, Carbohydrate 39.7 g, Cholesterol 48.1 mg, Fat 30 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 7.5 g, Sodium 1413.3 mg, Sugar 10.3 g

SEAFOOD SPLENDOR HOAGIES - COLD SANDWICH

Seafood Splendor Hoagies - Cold Sandwich image

These are delicious on a hot summer day, served with lemon on the side, a crisp cold beer, and some french fries. Got the idea from my travels combining Alaska crab with Thai shrimp and US cocktail shrimp. If you prefer you can cut the hoagies in half and serve like a normal hoagie sandwich. But the cutout is a bit more fun, and drips less.

Provided by FH Browne @fhbrowne

Categories Sandwiches

Number Of Ingredients 16

Ingredients

1 pound(s) whole alaska king crab legs
1/2 pound(s) tiger shrimp, deveined, cooked, shelled, chopped
1/2 pound(s) cooked cocktail shrimp
1 cup(s) litehouse coleslaw dressing
1 - juice from 1 meyer lemon
1/2 teaspoon(s) minced tarragon
1 tablespoon(s) minced chives
1 stalk(s) celery, peeled and finely diced
1 - grannie smith apple, peeled and diced
1/4 teaspoon(s) salt flakes
1/2 teaspoon(s) freshly ground black pepper
4 - hoagie rolls, unsplit
- sriracha sauce
- butter or iceberg lettuce leaves
- paprika for garnish
- lemon quarters

Steps:

Mix the Coleslaw dressing, lemon juice, celery, diced apple, chives, celery (if using), salt and pepper together and taste for seasoning. Add more lemon or tarragon as needed to taste. Stir, cover and store in a refrigerator until needed.
Chop the tiger shrimp into ½-inch chunks and add to a bowl containing the cocktail shrimp, then add in 3 tablespoons of the coleslaw mixture and stir to incorporate, then place in the fridge for up to 1 hour.
If crab legs are not cut in half, use kitchen shears or sharp knife to cut the King crab legs in half lengthwise, carefully removing the crab, trying to keep each half in one long piece, remove the cartilage. Set aside.
Using a sharp knife cut out the middle of the hoagie rolls forming a deep pocket in each roll, being careful to not cut through the sides or bottom of the roll.
Line each pocket with lettuce leaves. Drizzle ½ teaspoon Siriracha (or other hot sauce) over the lettuce. Place 2-3 long King crab halves on top of the lettuce, spoon 2-3 tablespoons of the shrimp mixture on top of the crab, making sure the sandwich is filled, then sprinkle with paprika for color.
Serve with lemon quarters on the side.