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Cooking, Recipe and Food Blog

Seafood Club Sandwich

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Seafood club sandwich is a filling meal or snack that you will love. Its seafood flavors make it unique. We decided to grill the shrimps for this recipe, but you can stir-fry it as well.

 

Serves 2

Ingredients:

8 pieces kani sticks, shredded

2 teaspoons minced celery

1 teaspoon lemon zest

3 tablespoons lemon juice

3/4 cup mayonnaise

10-12 pieces shrimp, shelled deveined

2 tablespoons olive oil

1 teaspoon minced garlic

6 slices whole wheat bread

1 large tomato cut into rings

1 small cucumber, sliced

Lettuce leaves

Salt and pepper to taste

 

Place the celery, shredded kani, lemon zest, 1 tablespoon lemon juice and mayonnaise. Mix well. Season it with salt and pepper. Set aside.

In a separate bowl, combine the shrimp, olive oil, garlic and the remaining lemon juice. Season it with salt and pepper. Grill the shrimp for 2-3 minutes or until it is cooked and it turns pink.

Next assemble the sandwiches. Put a lettuce leaf over a slice of bread and then top it with the kani mixture and sliced tomatoes. Place a slice of bread over it. Arrange the grilled shrimp and cucumbers on top. Cover it with another slice of bread. Repeat this for the remaining ingredients. Slice in half or in quarters before serving. Serve with fries or chips.

 

Photo Courtesy Of:  VirtualErn

Kani Salad

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Kani refers to imitation Japanese crab sticks. It does not contain any crab; instead it has flavoring.

Kani salad  is a common appetizer you can find in most restaurants that serve Japanese food. It is a personal favorite. It makes a good sandwich filling as well.

 

Ingredients:

2 cucumbers, peeled, seeded and julienned

1 carrot, peeled and julienned

Lettuce, torn into bite-size pieces

2 fresh ripe mangoes, thinly sliced

150 grams of kani kama (imitation crab sticks), pulled apart into thin shreds

1/3 cup of Japanese mayonnaise

Tobiko (orange-colored flying fish roe), optional as it is quite expensive

 

In a bowl, combine the julienned cucumbers, carrots, mayonnaise. Mix well. Place a bed of lettuce on a plate. Place the kani salad on top of it and add the sliced mangoes and tobiko. Garnish with shreds of kani/crabsticks if desired. Serve cold.

 

Photo Courtesy Of: shmuck