Fisherman’s Catch Roll
“This sandwich celebrates Oregon’s special fisheries, featuring Dungeness crabmeat and pink shrimp, served in the style of a lobster roll, with chopped celery, onions, bell peppers, and topped with zingy Huichol hot sauce, all served on a toasted hoagie. It has quickly become a favorite among Local Ocean regulars. The fact that it all comes together quickly and easily makes it perfect for a quick mid-week meal.”
TIME: 30 minutes
SERVING SUGGESTION: 1 sandwich per person
FROM YOUR PANTRY
Cooking oil
Salt & pepper for seasoning
IN THE KIT
Dungeness Crabmeat
Oregon Pink Shrimp
Vegetable Mix - Celery, Green Onion, Red Bell Pepper, Red Onion
Sauce Mix - Mayonnaise, Huichol Sauce
Parmesan Butter (Unsalted butter, Parmesan cheese)
Hoagie Bun
Fries
Red Duck Ketchup
STEPS
Cook the fries: Remove the herb butter from the fridge to bring it to room temperature. Pre-heat oven to 450 degrees. Drizzle fries with a little oil and spread out on a thin baking pan in a single layer. When oven is ready, bake fries for 15 minutes. Stir well, then bake another 10-15 minutes until crispy and golden.
Prepare the seafood mix - in a bowl, combine the pink shrimp, crabmeat, and chopped vegetable mix, and sauce. Mix until well combined.
Toast the hoagie - Heat a medium nonstick pan or griddle over medium heat. Coat both outer sides of the hoagie buns with Parmesan butter and add to pan or griddle to toast. Flip after 1-2 minutes to toast the other side.
Assemble the sandwich - open the hoagie bun and fill with a generous portion of the seafood mix. Top with a drizzle of huichol hot sauce. Serve and enjoy!
