‘Tis the season of garden parties! Gorgeous weather, flirty sundresses, fizzy mimosas, and of course some mini tea sandwiches. While flipping through the April issue of Bon Appetit this weekend in the market for something fresh for dinner, I stumbled across this delightful little recipe for Grilled Crab and Shrimp Mini Sandwiches – a toasted twist on the tea sandwich. Perfection!
Grilled Crab and Shrimp Mini Sandwiches (Makes 16)
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
1/2 teaspoon chili powder
1 cup chopped fresh crabmeat
1 cup chopped cooked shrimp
1/2 cup finely chopped celery
1/2 cup finely chopped onion
8 slices firm white sandwich bread
1/4 cup (1/2 stick) unsalted butter, melted
Chopped fresh Italian parsley
Whisk mayonnaise and next 3 ingredients in medium bowl. Gently mix in crabmeat, shrimp, celery, and onion. Season filling with salt and pepper.
Arrange 4 bread slices on work surface. Spread 1/4 of filling on each slice (about 1/2 cup). Top filling with bread slice; press to adhere. Brush top bread slice of each sandwich with melted butter.
Place large griddle over 2 burners. Heat griddle over medium heat. Place sandwiches, buttered side down, on griddle. Cook until bottom is golden brown, 6-7 minutes. Brush top of each sandwich with melted butter. Using metal spatula, turn sandwiches over. Cook until bottom is golden, about 5 minutes.
Cut each sandwich into quarters. Transfer to platter and sprinkle with parsley.