Cajun Krab-wich
October 30, 2009 by Kori Ellis
Filed under Recipes
The experts from Salads of the Sea, the makers of the nation’s #1 selling seafood dip, provide us these easy entertaining tips and delicious recipes.
Spend time conversing, not cooking. With the help of your local supermarket, you don’t have to spend your holidays slaving over the stove to create the perfect dish. Instead, try products like Salads of the Sea seafood dips, available in more than 20 popular flavor varieties. Just serve dips with your favorite crackers for a convenient snack the whole family – or whole party – can enjoy.
Impress with less. When hosting the festivities, skip the square meal and opt for a classic array of appetizers instead, served buffet-style. Appetizer recipes can be easier to master than entrees, and the relaxed atmosphere is more enjoyable for hosts and guests alike.
Keep it Simple. Rather than attempting gourmet items, hosts should stick to the basics. Simple dishes like these sandwiches can be made using store-bought ingredients, allowing more time for enjoying the festivities. Salads of the Sea offers the following recipes, perfect for holiday entertaining.
Image: Salads of the Sea
Cajun Krab-wich
Ingredients:
- 4 submarine sandwich rolls
- 1 lb. pre-cooked crab meat
- Salads of the Sea Cajun Krab Dip
- Chopped lettuce or red cabbage, depending on preference
Directions: Split each sandwich roll in half and spread a generous layer of krab dip across the bottom half of the roll. Cover the bottom half of each roll with chopped lettuce and/or cabbage. Pile equal portions of crab meat on top of lettuce and finish sandwiches by replacing each roll top. Serves 4.
Image: Salads of the Sea
Savory Salmon and Caper Pita
Ingredients:
- 4 pitas, split into halves
- 1 lb. chopped grilled salmon
- Salads of the Sea Cajun Smoked Salmon Spread
- 1/4 cup capers
- Sliced red onion
- Sun dried tomatoes
Directions: Open the pita halves and generously cover the inside of each with smoked salmon spread. Stuff with cooked salmon until pita is about half full. Add red onions and capers until each pita is almost completely full. Garnish with sun dried tomatoes to taste. Serves 4.
