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.


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


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.

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