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 cheese steaks. While browsing through my old recipes, I spotted my shrimp po’boy and shrimp and crab salad sandwich and was inspired to combine the two into one. Introducing shrimp avocado sandwich with crab mayo…yes, crab mayo!
- 6 ounces canned lump crab meat
- 1 tbsp mayonnaise
- juice of 1/2 lemon
- salt and pepper
- Oil for frying
- 8 large shrimp, peeled, deveined
- 1/2 cup cornmeal
- 1 tsp garlic salt
- 1 tsp 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 1/2 an avocado per sandwich. Season avocado with salt and pepper. Top with 4 shrimp each. Drizzle Louisana hot sauce on top. Lay Romaine lettuce on top, followed by the bread. Serve.
**Helpful tips and common mistakes
Although this sandwich is incredibly easy to prepare, all the ingredients work so well together that you end up with a fabulous product.
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 use fresh crab meat that you’ve prepared yourself.
Hoagie rolls are preferable for this sandwich since you have a sturdy base that can hold all of the components. You can use whole wheat or hoagies with sesame seeds; either will taste great in this sandwich.
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).
The shrimp should be freshly fried to give the crispiest shrimp for the sandwich. You can also choose to dip the shrimp in buttermilk rather than eggs to give more flavor.
The combinations are so simple for this shrimp avocado and crab mayo sandwich but it works perfectly. The crunch from the bread with the creamy crab mayo and avocado paired with the sweet fried shrimp and crunch from the romaine lettuce is heaven. Easy to prepare and delicious, what else can you ask for?
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.