Shrimp and Crab Melt
Tender bites of shrimp and chunks of luscious crabmeat are wrapped in creamy mayonnaise and tangy Dijon mustard, tossed with scallions, fresh parsley and a squeeze of lemon. Pile high on top of toasted rolls, add a layer of sweet Campari tomatoes followed by a sprinkling of Jarlsberg cheese. Then bake until the cheese has melted and everything is gently warmed through.
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.
Notes
These open-faced sandwiches are wonderful with the addition of Campari tomatoes, but they're equally good without them.