Summer days seem to go hand-in-hand with easy, casual meals and this classic open-faced sandwich feels absolutely perfect for a lazy, summer day. Tender bites of shrimp and chunks of luscious crabmeat are wrapped in creamy mayonnaise and tangy Dijon mustard then tossed with scallions, fresh parsley and a squeeze of lemon. This glorious seafood blend is piled on top of toasted rolls – with perhaps a layer of sweet Campari tomatoes – followed by a sprinkling of Jarlsberg cheese. Then they’re baked until the cheese has melted and the whole thing is gently warmed through.
When it’s hot outside, cooking a big meal feels exhausting. Fish and seafood are lighter fare and offer an easy way to feed your crew. Grab cooked shrimp and lump crabmeat from the market to make quick work of this sandwich. Then combine with the mild, peppery note of scallions and the bright freshness of parsley and lemon. Stir in a bite of spice, compliments of Creole seasoning, and fold everything in real mayonnaise and Dijon mustard.
Scoop the seafood blend on toasted hoagie rolls, layer on red, ripe tomatoes then sprinkle the nutty goodness of shredded Jarlsberg cheese on top.
Pop them in the oven and in no time, you’ll be biting into a multitude of flavors sure to please your palate on a warm summer day!
Shrimp and Crab Melt
⅓ cup chopped scallions, about 3 scallions
1-½ tablespoons chopped Italian parsley
½ teaspoon lemon juice
½ teaspoon Creole seasoning
¼ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¼ cup real mayonnaise, plus extra for toasting the rolls
1 tablespoon Dijon mustard
½ pound cooked shrimp, roughly chopped
½ pound lump crabmeat, picked over for shell and cartilage, taking care not to break up the pieces of crab
2 hoagie rolls, 8” each, split lengthwise
2 to 3 Campari tomatoes, sliced thin – optional
½ to ¾ cup shredded Jarslberg cheese
Toss the chopped scallions, chopped parsley, lemon juice, Creole seasoning, kosher salt, and black pepper into a large mixing bowl.
Add the ¼ cup mayonnaise, mustard, chopped shrimp, and crabmeat. Gently stir together until well combined.
Spread a light coating of the additional mayonnaise over the cut side of each roll. Place the rolls cut side down in a hot skillet over medium heat, pressing down slightly as they toast. Toast the rolls under lightly crisp and the edges are golden.
Scoop the shrimp and crab mixture on top of the toasted rolls – you might have some extra shrimp and crab left over.
Layer slices of the tomatoes over the seafood then sprinkle the shredded Jarlsberg cheese over the top.
Return the rolls to the skillet and bake in a 400-degree oven for about 10 to 12 minutes, or until the cheese is melted.
Makes 4 shrimp and crab melts.
Shrimp and Crab Melt
Equipment
- Large skillet or sauté pan
Ingredients
- ⅓ cup chopped scallions, about 3 scallions
- 1-½ tablespoons chopped Italian parsley
- ½ teaspoon lemon juice
- ½ teaspoon Creole seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup real mayonnaise, plus extra for toasting the rolls
- 1 tablespoon Dijon mustard
- ½ pound cooked shrimp, roughly chopped
- ½ pound lump crabmeat, picked over for shell and cartilage, taking care not to break up the pieces of crab
- 2 hoagie rolls, 8”each, split lengthwise
- 2 to 3 Campari tomatoes, sliced thin – optional
- ½ to ¾ cup shredded Jarlsberg cheese
Instructions
- Toss the chopped scallions, chopped parsley, lemon juice, Creole seasoning, kosher salt, and black pepper into a large mixing bowl.
- Add the ¼ cup mayonnaise, mustard, chopped shrimp, and crabmeat. Gently stir together until well combined.
- Spread a light coating of the additional mayonnaise over the cut side of each roll. Place the rolls cut side down in a hot skillet over medium heat, pressing down slightly as they toast. Toast the rolls under lightly crisp and the edges are golden.
- Scoop the shrimp and crab mixture on top of the toasted rolls – you might have some extra shrimp and crab left over.
- Layer slices of the tomatoes over the seafood then sprinkle the shredded Jarlsberg cheese over the top.
- Return the rolls to the skillet and bake in a 400-degree oven for about 10 to 12 minutes, or until the cheese is melted.
