Ingredients

8 ounces cooked shrimp
8 ounces cooked lump crabmeat
½ cup mayonnaise
¼ cup finely chopped celery
2 scallions, trimmed and chopped
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon crab boil seasoning, such as Old Bay
4 tablespoons butter, unsalted
6 thick slices White Whole Grain bread
6 small butter lettuce or Bibb lettuce leaves, optional

Instructions

1. Combine the shrimp, crabmeat, mayonnaise, celery, scallions, lemon juice, dill, and crab boil seasoning in a bowl.

2. Melt the butter in a large skillet or griddle over medium heat. Add the bread and rotate and flip it to coat both sides with butter. Toast in the skillet or griddle until lightly browned, 2 to 3 minutes per side.

3. Spoon the mixture in a column down the center of the bread, adding the lettuce leaves, if desired. Fold the bread around the filling as for a hot dog on a bun. Serve immediately.


TIP: Look for canned pasteurized crabmeat in the refrigerated seafood case at your market.

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