Serves 16
32 min
Grilled Crab and Shrimp Mini Sandwiches
Recipe GLPR1796a73385eae5
Delicate open-faced mini sandwiches filled with a lemon-spiced blend of fresh crabmeat, cooked shrimp, crisp celery, and onion, bound with a zesty mayonnaise. Each sandwich is buttered and grilled until golden brown on both sides, then cut into quarters and finished with fresh Italian parsley for a light, elegant appetizer or main.
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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 unsalted butter, melted
Fresh Italian parsley, chopped
Directions
In a medium bowl, whisk together the mayonnaise, fresh lemon juice, grated lemon peel, and chili powder until well combined. Gently fold in the crabmeat, shrimp, celery, and onion until just incorporated. Season the filling with salt and pepper to taste.
Arrange 4 slices of bread on a work surface. Spread approximately 1/2 cup of the seafood filling evenly onto each bread slice. Place a second bread slice on top of each filling and press gently to adhere the layers together. Brush the top surface of each sandwich generously with the melted butter.
Heat a large griddle over medium heat (if using a stovetop, position it over 2 burners if needed for even heating). Place the prepared sandwiches on the griddle with the buttered side down. Grill for 6 to 7 minutes until the bottom is golden brown and crispy. Brush the top surfaces of the sandwiches with the remaining melted butter, then carefully flip them over using a metal spatula. Continue cooking for approximately 5 minutes until the second side is golden brown.
Transfer the grilled sandwiches to a cutting board and cut each sandwich diagonally into quarters, creating 4 triangular pieces per sandwich. Arrange the pieces on a serving platter and garnish generously with freshly chopped Italian parsley.
