On the National Day Charts, today is an interesting day. National Barber Shop Quartet Day. I’m not a member, I don’t know anyone who is a member, and in checking the community calendar, there doesn’t seem to be a performance nearby. What else have we got to choose from?
It’s National Teach Children to Save Day. What a great idea, although I personally think teaching children such important life skills shouldn’t be limited to just one day. The only Kiddo in my life these days in a grown man, and believe me, he knows a thing or two about saving.
It’s also National Eight Track Tape Day (do they still exist?), National Pet Day, National Support Teen Literature Day (good cause there) and National Alcohol Screening Day. None of these are giving me much in the way of food blogging inspiration.
Oh but there is a dish on the National Whatever Day Schedule. The biggie in the food world is that today is also National Cheese Fondue Day. You can bet we are going to be hit with recipes for Cheese Fondue from every direction. I wouldn’t be surprised if the weather person has a recipe to share. I’m just not in the mood to jump on that bandwagon at the moment.
So, what else have we got? It’s also National Submarine Day. I don’t know about you, but I don’t have a submarine parked in my bathtub, so I’m taking some liberties here. What do you say to a sub sandwich? While we’re at it, let’s make that a Seafood Salad Sub Sandwich in observation of the 32nd Day of Lent. Wow, only 8 more days to go.
Seafood Sub Sandwich
8 oz Crab Meat
8 oz Lobster meat
2 tablespoon Red Onion, finely chopped
1/2 cup Mayonnaise
2 teaspoon Lemon Juice
1/2 teaspoon OLD BAY Seasoning
2 tablespoon Butter, softened
4 Hot Dog or Sub Buns
Note: Imitation Crab and Lobster will work in this recipe if you are looking to cut costs.
In a medium bowl, flake the meats or chop into bite-size chunks. Set aside.
Finely chop red onion, add to the seafood meats. Mix in mayonnaise, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle.
Spread butter on the inside of the buns, and toast under the broiler. Fill buns with the seafood salad, and serve.