Next, we chopped imitation crab meat into bite-sized pieces, (This crab is also called surimi and is the same crab used in some sushi.) and added a little minced jalapeno and green onion. I used half of a jalapeno in this recipe, but I think I would use the whole pepper next time. The heat from the jalapeno was really tasty.
Instead of a mayonnaise-based dressing we went with a simple and light Dijon and lime juice vinaigrette. The flavors of the Dijon, lime and jalapeno all came through it this light, delicious coating and were a huge improvement over the customary heavy mayonnaise dressing.
We used Cuban bread to make the sandwiches because of its light, airy texture, and adding a drizzle of the vinaigrette to the sandwich allowed the bread to soak up some of that zingy flavor. As an alternative, my daughter used the butter lettuce leaves to make "wraps" that were also delicious. I'm sure this cool seafood sandwich will be a family favorite this summer. Enjoy!!
1-1/2 lbs Medium Shrimp, peeled and deveined
1-1/2 quarts Water
1 Lemon, cut into wedges
1 TB Old Bay Seasoning
2 Bay Leaves
10 oz Imitation Crab Meat, coarsely chopped
1 heaping TB Dijon Mustard
1 TB Lime Juice
2 TB Red Wine Vinegar
2 tsp Honey
4 TB Olive Oil
1 TB Minced Green Onions
1 TB Minced Jalapeno Pepper ( use 2 TB for more heat)
Kosher Salt and Ground Black Pepper, to taste
Cuban Bread, sliced lengthwise and into portions
Garnishes: Sliced Tomatoes, Butter Lettuce, Avocado Slices, Chopped Green Onions and Lime Wedges
Place the water, lemon wedges, Old Bay and bay leaves in a large pot. Bring to a boil, then add the shrimp to the pot. Cook 3 - 4 minutes, stirring several times, until the shrimp are bring pink and cooked through. Drain the shrimp and transfer to a platter to cool.
In a medium glass bowl combine the Dijon, lime juice, vinegar, honey, olive oil, onions and jalapeno. Whisk vigorously to combine, then season the vinaigrette to taste with salt and pepper. Add the cooled shrimp and the chopped crab meat to the vinaigrette and stir to coat the seafood.
Slice the Cuban bread into the desired portions and cut out a wedge of the bread interior. Place a scoop of the salad onto the bread, along with a spoonful of the vinaigrette. Top with butter lettuce, and a few slices of tomato and avocado and a sprinkle of diced green onions. Served lime wedges on the side. Enjoy!!