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Shrimp Avocado and Crab Mayo Sandwich

Course Main Course
Cuisine Cajun
Keyword sandwich, seafood
Total Time 30 minutes
Servings 2
Author Christine Ma

Ingredients

Crab mayo

  • 6 ounces canned lump crab meat
  • 1 tablespoon mayonnaise
  • juice of ½ lemon
  • salt and pepper

Shrimp

  • Oil for frying
  • 10 large shrimp peeled, deveined
  • ⅓ cup cornmeal
  • 1 teaspoon garlic salt
  • 1 teaspoon Old Bay
  • 1 egg whisked

Remaining ingredients

  • 2 sandwich hoagies toasted
  • 1 avocado sliced
  • Louisana hot sauce
  • Romaine lettuce

Instructions

  • 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.