Crabmeat and Shrimp Sandwich

We tried this recipe the original way (original recipe shown below to serve 10, only we halved it to make 5 servings) and it turned out as a super-creamy seafood salad sandwich, in essence. Perhaps a little too creamy for our tastes. I did also add some paprika, cayenne and black pepper to the original mixture to try to put a little kick into it.

So the second time around, we turned these into crab and shrimp cakes by adding about 1/2 cup panko bread crumbs until the mixture was binding together nicely and quite a bit drier. I fried them off for a few minutes on each side in some vegetable oil until they got browned. Happy days. We liked it much better cooked off and then we added some Tabasco and stuff at the table to give it a good Cajun-y feel.

Nice crunch with the sprouts and a good, tangy burst from the tomatoes.

SEAFOOD SANDWICH DRESSING
315 milliliters mayonnaise
400 g part-skim ricotta
420 milliliters yogurt
50 milliliters white wine vinegar
14 g garlic, minced
55 g shallot, diced
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 tablespoon Dijon mustard
2 teaspoons kosher salt

SANDWICH
225 g shrimp (16-20 count), peeled, deveined and cooked
225 g lump crabmeat, cooked
10 pieces PITA BREAD
225 g tomatoes, thickly sliced
85 g avocado, thinly sliced
140 g red onion, thinly sliced
85 g alfalfa sprouts

MY MODIFICATIONS
-added 1 tsp each cayenne and smoked paprika. Also, pepper and salt to the dressing.
-omitted pita bread, avocado, red onion and alfalfa
-simply put on a toasted bun with tomato slices and bean sprouts
-added 1/2 cup bread crumbs to whole mixture to bind, fried off in oil

Combine the dressing ingredients. Add the shrimp and crabmeat and toss to evenly coat.

For each portion: Fill a pita with 185 g seafood mixture, 120 g tomatoes, 1 tbsp avocado, 14 g onion, and 1 tbsp alfalfa sprouts.