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seafood splendor hoagies - cold sandwich

fhbrowne avatar
Recipe by
FH Browne
@fhbrowne
Ridgefield, WA

These are delicious on a hot summer day, served with lemon on the side, a crisp cold beer, and some french fries. Got the idea from my travels combining Alaska crab with Thai shrimp and US cocktail shrimp. If you prefer you can cut the hoagies in half and serve like a normal hoagie sandwich. But the cutout is a bit more fun, and drips less.

yield 4 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For seafood splendor hoagies - cold sandwich

  • 1 lb
    whole alaska king crab legs
  • 1/2 lb
    tiger shrimp, deveined, cooked, shelled, chopped
  • 1/2 lb
    cooked cocktail shrimp
  • 1 c
    litehouse coleslaw dressing
  • 1
    juice from 1 meyer lemon
  • 1/2 tsp
    minced tarragon
  • 1 Tbsp
    minced chives
  • 1 stalk
    celery, peeled and finely diced
  • 1
    grannie smith apple, peeled and diced
  • 1/4 tsp
    salt flakes
  • 1/2 tsp
    freshly ground black pepper
  • 4
    hoagie rolls, unsplit
  • sriracha sauce
  • butter or iceberg lettuce leaves
  • paprika for garnish
  • lemon quarters

How To Make seafood splendor hoagies - cold sandwich

  • 1
    Mix the Coleslaw dressing, lemon juice, celery, diced apple, chives, celery (if using), salt and pepper together and taste for seasoning. Add more lemon or tarragon as needed to taste. Stir, cover and store in a refrigerator until needed.
  • 2
    Chop the tiger shrimp into ½-inch chunks and add to a bowl containing the cocktail shrimp, then add in 3 tablespoons of the coleslaw mixture and stir to incorporate, then place in the fridge for up to 1 hour.
  • 3
    If crab legs are not cut in half, use kitchen shears or sharp knife to cut the King crab legs in half lengthwise, carefully removing the crab, trying to keep each half in one long piece, remove the cartilage. Set aside.
  • 4
    Using a sharp knife cut out the middle of the hoagie rolls forming a deep pocket in each roll, being careful to not cut through the sides or bottom of the roll.
  • 5
    Line each pocket with lettuce leaves. Drizzle ½ teaspoon Siriracha (or other hot sauce) over the lettuce. Place 2-3 long King crab halves on top of the lettuce, spoon 2-3 tablespoons of the shrimp mixture on top of the crab, making sure the sandwich is filled, then sprinkle with paprika for color.
  • 6
    Serve with lemon quarters on the side.
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