Tuesday, October 9, 2012

Seafood sandwiches and Kettle Chips

makes 4 sandwiches

Ingredients For Salad: 
1 pound frozen salad shrimp,(cooked kind) thawed and drained
8 ounces lump crab meat, drained and picked for shells
1 tablespoon capers
1 celery stalk, diced small 
2 tablespoons onion, minced
2  teaspoons dried dill weed
salt to taste
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon old bay seasoning

For Sandwiches:
Seafood salad
2 avocados, smashed 
2 tomatoes, sliced
lettuce for 4 sandwiches
salt and pepper to taste
4 Bollo bread rolls, sliced in half

For Chips:
2-3 large potatoes
Vegetable oil



In a bowl, combine first 10 ingredients; toss together. Refrigerate to chill and allow flavors to meld. 

To assemble sandwiches: To the bottom of the roll add lettuce, tomato, 2 ice cream scoops of salad, avocado and top of roll.

For Kettle Chips:

Fill a heavy bottom cast iron kettle or pot 2/3 of the way with vegetable oil. Heat oil on medium to 350-375 degrees. Use a thermometer, if you have one.

While oil is heating, wash and dry potatoes. Do not Peel. Slice thinly with a knife or mandolin. Pat slices dry with a paper towel again.

Carefully lower potatoes in pot the pot with a spoon.  Fry in batches. Don't over crowd the pot. The potatoes will not cook properly and more importantly, you run the risk of overflowing the oil. 

Always tend to your deep frying to prevent a grease fire. Ladle chips out with a slotted spoon or spider when done and drain on paper towels. Salt immediately while the chips are still hot.

Serve immediately with sandwiches.