A can of crab meat - $14.99

If you know where Utah is, then you know that it is no where close to the coast and that fresh seafood isn't so fresh. In spite of this fact, I wanted to make a recipe that I found in The Culinary Institute of America's Gourmet Meals in Minutes.  I decided to buy this book because I checked it out from the library and have kept it for the maximum time allowed. 

I made the recipe found on page 227, Crabmeat and Shrimp Sandwiches. They were good but I think they could have been better.  I am not sure if it had to do with the canned crab meat but I felt they were lacking some flavor. We added garlic Tabasco sauce and squeezed fresh lemon wedges over them. 

Crabmeat and Shrimp Sandwich - Serves 8

1/2 lb crabmeat - I used Jack's Catch
1/2 lb shrimp - I used salad shrimp
1/2 cup mayo -I used canola mayo
1/4 cup sour cream
1 T white wine vinegar
1 clove garlic, minced
2 tsp Dijon mustard
2 tsp curry powder
Salt and pepper to taste
8 Pitas
1 thinly sliced tomato
1 thinly sliced red onion
1 thinly sliced avocado
Alfalfa sprouts

Mix crab and shrimp in mixing bowl.  In separate container, mix the mayo, sour cream, vinegar, garlic, mustard, curry powder, salt and pepper until combined then add it to the crab and shrimp mixture.  Build sandwiches by placing tomato, onion, avocado pita then filling with meat mixture and adding sprouts.