Crab, Shrimp, and Corn Salad on Sourdough Baguette
The sweet, delicate flavors of fresh crab and bay shrimp shine in simple recipes like this one. Prep Time: 25 minutes. Notes: For a milder onion flavor, rinse diced onion with cold water and pat dry before adding to salad.
How to Make It
Step 1
1
Slice baguette pieces in half lengthwise. Scoop out about 3/4 of the bread from the top and bottom halves to create pockets; save scooped-out bread for another use, such as bread crumbs, if you like.
Step 2
2
In a large bowl, toss together crab, shrimp, corn, onion, and bell pepper.
Step 3
3
In a small bowl, whisk together parsley, olive oil, vinegar, salt, and pepper.
Step 4
4
Pour dressing over crab and shrimp mixture and stir to evenly coat filling.
Step 5
5
Fill bottom halves of baguettes with salad, dividing evenly, and set top halves on salad.
Step 6
6
Note: Nutritional analysis is per sandwich.
Ingredients
8 to 10 baguette pieces (4 in. long) from 2 regular-size sourdough baguettes
1/2 pound shelled cooked crab, thoroughly drained and patted dry
1/2 pound cooked bay shrimp (also called salad shrimp), thoroughly drained and patted dry
3/4 cup fresh corn kernels (sliced from 1 to 2 ears of corn)
1 medium red onion, diced (about 1 cup; see Notes)
1 red or orange bell pepper, diced (about 1 cup)
1/2 cup roughly chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
3 tablespoons champagne vinegar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
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