Maryland Crispy Seafood Sandwiches
Forget tuna salad - add Southern flair to the everyday picnic sandwich with these crisp cakes chock-full of shrimp and scallops from the Southern U.S. Serve on fresh, crusty rolls and top with a scoop of Southern Coleslaw for crunch and colour.
Ingredients
| 1 lb | raw Southern U.S. shrimp, peeled and deveined | 500 g |
| 1/2 lb | small Southern U.S. Bay scallops, whole | 250 g |
| 1/2 cup | minced green onions | 125 mL |
| 1/2 cup | minced Southern U.S. celery | 125 mL |
| 1/2 | red chili pepper, minced | 1/2 |
| 2 tbsp | garlic mayonnaise | 30 mL |
| 1/2 tsp | each, salt and pepper | 2 mL |
| 1 | egg, lightly beaten | 1 |
| 2 cups | crushed plain potato chips, divided | 500 mL |
| 1 tbsp | Canola oil | 15 mL |
| 4 | crusty rolls for serving | 4 |
Directions
In food processor, pulse shrimp until finely chopped. Transfer to large bowl. Stir in scallops, green onions, celery, chilli pepper, mayonnaise, salt, pepper, egg and 1 cup (250 mL) of the potato chips until well combined.
Spread remaining potato chips onto a pie plate. Form seafood mixture into 4 patties (or 8 small patties). Coat in potato chips to cover completely.
In large non-stick skillet, heat oil over medium heat. Cook until patties are deep golden and fish is opaque, about 4 minutes per side. Serve on a crusty roll topped with coleslaw.
Makes 4 servings.
Chef’s Tip: Make the cakes well ahead of the picnic so they have time to chill completely in the refrigerator. Arrange in Tupperware and store on ice in your cooler. Pre-cut the rolls to make for easy assembly on your picnic.
© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.
PR for Food