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Seafood Salad Sandwiches

5 from 4 votes
Servings 8 sandwiches


  • 2 tablespoons Harry & David Garlic & Herbs Extra-Virgin Olive Oil
  • 8 ounces Harry & David shrimp (tails removed)
  • salt and pepper
  • 1 tablespoon lemon juice
  • 8 ounces lump crabmeat (drained and shell pieces removed)
  • 3 tablespoons scallions (sliced thin)
  • 3 tablespoons celery stalks (chopped)
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon hot sauce
  • ½ teaspoon salt
  • 8 Butter lettuce leaves
  • 16 slices Wolferman's English muffin bread


  • Heat oil in a large skillet over medium heat. Add the shrimp and season with seasoned salt and pepper to taste. Cook shrimp until bright pink and opaque, about 2 minutes. Raise heat to medium-high and add lemon juice. Continue cooking for another minute or two, remove from heat, and set aside to cool.
  • Once cooled, coarsely chop the cooked shrimp into pieces and place in a large mixing bowl with the lump crabmeat.
  • Add the scallions, celery, mayonnaise, Dijon mustard, hot sauce, seasoned salt, and additional black pepper to taste. Stir together to combine.
  • Place a lettuce leaf on the bottom of the muffin bread and top with ½ cup seafood salad and another slice of bread. Slice sandwiches in half to serve on a platter.
Author: Kristen Hess
Course: Main Course
Cuisine: American
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