Not to brag, but I like to think of myself as the sandwich queen. Some of my favorite posts and recipes are ones for sandwiches such as braised balsamic beef waffle sandwich and my philly via Argentina sandwich, a play on Philly cheesesteaks. Sometimes I have a brilliant idea for a sandwich or other times I recreate something I've seen or eaten. Today's shrimp avocado and crab mayo sandwich is based on an episode of "Diners, Drive-ins, and Dives." This restaurant had a simple but delicious seafood sandwich that I just had to try. So fast forward several days later and here we are!
Shrimp Avocado and Crab Mayo Sandwich
- 6 ounces canned lump crab meat
- 1 tablespoon mayonnaise
- juice of ½ lemon
- salt and pepper
- Oil for frying
- 10 large shrimp peeled, deveined
- ⅓ cup cornmeal
- 1 teaspoon garlic salt
- 1 teaspoon Old Bay
- 1 egg whisked
- 2 sandwich hoagies toasted
- 1 avocado sliced
- Louisana hot sauce
- Romaine lettuce
- Preheat frying oil to 350 degrees F.
- Prepare the crab mayo. Drain crab meat. Mix with mayonnaise and lemon juice in a medium bowl. Season with salt and pepper. Set aside.
- Combine cornmeal with garlic salt and Old Bay seasoning. Dip shrimp in the whisked egg and dredge in the cornmeal batter. Carefully drop shrimp in the hot oil and fry until golden brown. Remove from oil and transfer to paper towel lined paper.
- Assemble sandwiches. Spread crab mayo on each of the toasted hoagies, followed by romaine lettuce and ½ an avocado per sandwich. Season avocado with salt and pepper. Top the sandwich with 5 shrimp each. Drizzle Louisana hot sauce if desired and serve.
**Helpful tips and common mistakes
This shrimp avocado and crab mayo sandwich is incredibly easy to prepare - just what you wanted to hear, right? You just need 30 minutes to cook the shrimp, make the crab mayo, and assemble the sandwiches.
To start, the crab mayo is just that, crab with mayo. Season with lemon juice to give the brightness that the spread needs. You can use canned lump crab meat or go the extra mile and steam your own crab.
Spread the crab mayo on the bottom bun and top it with romaine lettuce and avocado. Half an avocado may seem like a lot for a sandwich, but trust me, it's the right amount! Even if the sandwich is seasoned, I always sprinkle salt and pepper on avocado (something that was instilled in me when preparing salads at a restaurant).
For the shrimp, we're using a simple cornmeal batter to give it some texture. To ensure that the coating stays on, you can coat the shrimp and chill it for 20 minutes. Make sure oil is hot enough to quickly cook the shrimp since this seafood doesn't take long to cook. Finish the sandwich with the cornmeal-crusted shrimp and squeeze extra lemon juice if desired.
The combinations are so simple for this shrimp avocado and crab mayo sandwich but it works perfectly. The fresh romaine with the creamy crab mayo and avocado paired with the sweet fried shrimp is heaven. Sprinkle some hot sauce on there and take a bite into this beastly sandwich.
For more seafood sandwich inspiration check out crab croquette sandwich!