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.
Cook Time 12 minutesmins
Course Lunch and Dinner
Servings 4shrimp and crab melts
Equipment
Large skillet or sauté pan
Ingredients
⅓cupchopped scallions, about 3 scallions
1-½tablespoonschopped Italian parsley
½teaspoonlemon juice
½teaspoonCreole seasoning
¼teaspoonkosher salt
¼teaspoonfreshly cracked black pepper
¼cupreal mayonnaise, plus extra for toasting the rolls
1tablespoonDijon mustard
½poundcooked shrimp, roughly chopped
½poundlump crabmeat, picked over for shell and cartilage, taking care not to break up the pieces of crab
2hoagie rolls, 8”each, split lengthwise
2 to 3Campari tomatoes, sliced thin – optional
½ to ¾cupshredded 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.