"This is the best seafood salad spread I've had in ages! It's great for summer or in the winter, you can heat it like a 'melt' sandwich." — ME WYNTR
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1 (6 ounce) can
small shrimp, drained
1 (6 ounce) can
crabmeat, drained and flaked
thinly sliced green onions
1 (8 ounce) package
shredded mozzarella cheese
ground black pepper
1 (1 pound) loaf
French bread, halved horizontally
Excellent! - I skipped the "loaf" part - just made up the spread. Then prepared it two slightly different "open faced" ways for a meal (eliminating about 150 calories per serving by skipping the French bread AND the second slice.) First, I used a thick piece of Texas garlic toast, topped it with a nice layer of shrimp and crab spread, wrapped it in tinfoil and baked as directed. Darn good. For the next day's lunch, I just put the seafood spread on a regular slice of toast, put paprika and pepper and parmesan on top, then put it under the broiler. Also darn good! Thanks for a great recipe, ME WYNTR, and thanks to a national drugstore chain for having the canned crabmeat and shrimp on special this week!
something is missing in this.. wasnt thrilled.. wont make again
I loved this quick and easy sandwich melt. Very, very good. I went with swiss cheese over mozza and split ciabatta buns, baking them open face for about 15 minutes in the oven. I also grated a bit of fresh parmesan over top before putting them in the oven. I think next time I would chop up a generous amount of fresh parsley to add to the spread for the added boost of flavor and color.
Yum! This was good cold, but even better slathered on a crusty roll and broiled for a few minutes until brown and bubbly. Either way it was super simple and delicious! Thanks for sharing. :)
This was awsome! I found 7 oz. packages of crabmeat and shrimp at WalMart, so that made it that much easier. Instead of salt and pepper, I used "Slap 'yo Mama" cajun seasoning and baked them open-faced for about 15 min. on 350 degrees. This is a great summer time meal.
this is so good!!! ... nothing to add or change... great recipe ... thanks for sharing...
Instead of salt I used old bay and pepper. The family enjoyed this heated.
This was good but not as yummy as I thought it would be. I only left out the celery because we don't like it. The green onions seemed to overpower the crab and it seemed like too much cheese. I could taste the shrimp but not really the crab. I cut the french bread horizontally but cut it into serving sizes and only heated what we were going to eat. That way the leftovers would keep better. We had it open faced and I still thought it was too much bread. There's no way this would feed 8 people; maybe 5 or 6. Next day, I had the shrimp and crabmeat mix for lunch cold on saltines. It was good that way too but still not great.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Crabmeat Loaf
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 154
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