MITZ-CIVICHE OPEN FACE!

My sweet Sister Mitzie brings her own special flavor to life and to every one of the outrageously delicious and unique dishes she whips up when ever she comes to visit. I guess kitchen is in our blood. Like me, Mitzie has a special knack when it comes to sandwiches and yesterday I challenged her to make an open face that would knock my socks off. As usual, she did not disappoint. She calls this the Mitz-Civiche! Clever girl. Check it out:

Ingredients:

1 lb fresh crab legs, cooked and chilled

1 lb jumbo shrimp, sauteed and chilled

2 to 3 fresh lemons

2 to 3 fresh limes

1 tsp lemon pepper

Dash of sea salt

Dash of garlic powder

Fresh avocado, set aside

Fresh lemon wedge, set aside

Let this mixture sit refrigerated for a minimum of 30 minutes. While it marries, make the salsa:

Salsa Ingredients:

4 to 5 Roma tomatoes, chopped

4 to 5 green onions, chopped
1/2 Sorono pepper, finely chopped

1 handful fresh cilantro, chopped

1/2 Jar of Victoria Thick & Chunky Salsa... stir together

Season with salt and pepper and chill

Whole wheat & corn tortilla, pan fried in olive oil (tostada style)
Build your sandwich:

Layer seafood mix atop tortilla, top with salsa ingredients and top with fresh avocado, then top with salsa mix. Eat it tostada style and enjoy this fantastic and unique treat. It never hurts to have a Margarita handy for refreshing the palate.

Soft-Shell Crab Sandwich!!

Aside from lobster, soft-shelled crab are likely to be the highest priced item on any seafood menu. The reason is all about timing.

In order for a blue crab to grow larger it must periodically shed its hard shell. During this molting process the crab slides out of the hard shell and for a short period of about 3 to 4 hours is in a soft stage. If removed from the water at this stage, the shell will not harden.

In their natural environment, blue crabs begin shedding their shells on the first full moon of May and are harvested from April through September.

Another one from Sam's Signature Series. The crème de la crème

Ingrédients
4 soft shell crabs
1 egg (lightly beaten)
1/2 cup Panko (Japanese bread crumbs)
Salt & black pepper
1 box radish sprouts
1 Tbls Olive oil
6 Tsps Ponzu sauce
3 Tbls Sam's Mayopeno spread
1 loaf rustic Italian bread sliced

Préparation
Heat vegetable oil to 300 degrees in a deep pot or deep fryer
Clean crabs with water and blot dry with paper towels
Coat crabs well with egg and then panko
Deep fry each crab separately until the shell turns red and the panko becomes golden brown
Remove and drain crabs; set aside

Discard the roots of the radish sprouts
Lightly season sprouts with olive oil, ponzu, salt, and black pepper
Spread Sam's Mayopeno over bread (toasted or not)

This is one of my favorites, you will love it!
Sam