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Crab, Shrimp, and Corn Salad on Sourdough Baguette





Yields
Makes 8 to 10 sandwiches

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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 214Calories from Fat 34
% Daily Value *
Total Fat 8.1g13%

Saturated Fat 1.2g6%
Cholesterol 74mg25%
Sodium 388mg17%
Total Carbohydrate 22g8%

Dietary Fiber 1.8g8%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.