ANOTHER FRESH SEAFOOD IDEA
What comes to mind when someone mentions a seafood sandwich? 
Probably a bland, breaded, fried square piece of fish from the local fast food eatery. Topped, of course, with a slice of processed cheese and a blob of tartar sauce.
Over the years, we’ve developed a variety of seafood sandwiches, using fish, shrimp, crabs, clams and oysters.
We’ve varied the breads, too, including the use of cornbread and English muffins.
Many seafood salads, such as shrimp and crab, make great sandwich fillings. Dress them up with lettuce and tomato or serve them plain. Another option is to prepare the familiar and popular fried shrimp, clam and oyster burgers.
Seafood sandwiches can be a nutritious and delicious meal. Add a fresh vegetable salad and you have a great lunch or dinner.
- 1 pound backfin crabmeat
- 1 tablespoon margarine or butter
- 2 tablespoons flour
- ¾ cup milk
- ¾ cup chopped celery, including leaves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup finely chopped green pepper
- ¼ cup finely chopped onion
- 2 cups freshly grated medium cheddar cheese
- 1 cup freshly grated Monterey Jack cheese
- 3 English muffins, split and lightly toasted
Remove any shell or cartilage from crabmeat. In medium saucepan, melt margarine over medium heat. Stir in flour. Add milk gradually, stirring constantly. Add celery, salt and black pepper and cook until thickened, stirring constantly. Add green pepper and onion. Gently stir in crabmeat. Heat thoroughly but do not boil.
Stir in cheeses. Place generous helpings on halves of toasted muffins. Bake at 350 F until cheese is melted and lightly browned, about 15 to 20 minutes. Serves 6.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.
Contributed by Joyce Taylor.
