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Moore’s Favorite Seafood Sandwiches

Moore’s Favorite Seafood Sandwiches
There’s something about biting into a scrumptious seafood sandwich that immediately takes your taste buds on vacation. Whether you’re enjoying a casual bite by the sea or wishing you were, Moore’s seafood sandwiches are sure to cure your coastal cravings. There are countless ways to make a tasty seafood sandwich, and we’re sharing our all-time favorite recipes. So, snag your preferred bread, hoagie or bun from the grocery store, and cook up one of our favorites! 
Made with Moore’s newest Spicy Habanero Wing & Hot Sauce, this po-boy features freshly fried oysters topped with a tangy slaw. 
2 (8 ounce) containers of shucked oysters (8 oysters each)
1 pint of whole buttermilk
1/2 C plus 1 tablespoon Moore's Spicy Habanero Wing & Hot Sauce, divided
12 ounces Fish Fry Breading mix
3 cups shredded slaw mix
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
3 tablespoons green onion, chopped, green part only
16-inch crusty baguette, cut in fourths & sliced horizontally
2 tablespoons of butter
Fry oil
  1. Whisk 1 tablespoon Spicy Habanero Sauce into the buttermilk. Drain the oysters and transfer them to the buttermilk marinade. Marinate for at least 30 minutes. 
  2. To make the slaw dressing, whisk together mayo, lime juice and remaining 1/2 cup of Spicy Habanero Sauce. Combine the slaw mix and green onions in medium mixing bowl. Pour 1/3 cup of dressing onto the slaw and mix well. Add more if desired. 
  3. Melt butter in a skillet over medium-high heat. Place the bread cut-side down into the pan and toast until golden brown. Repeat until all bread is toasted.
  4. Meanwhile, preheat the fry oil to 350 degrees.
  5. Place the fish fry in a mixing bowl or baking dish for dredging. Once the oil is ready, transfer oysters from the marinade, allowing excess marinade to drip off, and place into the fish fry to coat. Coat each oyster separately and completely. Once all of the oysters are coated, place them in the fryer and cook until golden brown. Transfer oysters to a plate lined with paper towels to drain off any excess oil. Season with kosher salt.
  6. To serve, spread the slaw on the bottom piece of bread and top with 4 oysters on each sandwich covering with the bread top.
Next up, this New Orleans-inspired shrimp po-boy recipe comes to us from Ken Williams and the Jefferson State Culinary and Hospitality Institute. Trust us, you can’t go wrong pairing fried shrimp with Moore’s Creamy Ranch Buffalo Wing Sauce. 
24-32 Medium Shrimp, peeled and deveined
1 quart Canola Oil
2 large eggs, lightly beaten
2 cups flour
1/2 cup Moore's Creamy Ranch Buffalo Wing Sauce
Salt and Pepper to taste
4 Hoagie or Po-Boy Rolls
Lettuce, shredded
Tomato slices
  1. Heat oil in a large pot to 350 degrees.  Pot should be large enough so that oil does not fill more than halfway.
  2. Season the eggs with 1/4 tsp. Salt and 1/4 tsp. Pepper.
  3. Season the Flour with 1 tsp. Salt and 1 tsp. Pepper.
  4. Coat the Shrimp in eggs and then in the flour.
  5. Fry Shrimp until golden brown and just cooked through.
  6. Remove from oil and drain.
  7. Toss Shrimp with Moore's Creamy Ranch Buffalo Wing Sauce.
  8. Place lettuce and a tomato slice on each roll.
  9. Arrange 6-8 shrimp on each roll and serve.
If you’re a seafood burger fan, this Salmon Burger is super simple to whip up, grill and serve with your favorite toppings!
Ingredients: Salmon-Burgers-Facebook.jpg
1 tbsp. Moore's Teriyaki Marinade
1 can Alaska Salmon
1 cup spinach, finely chopped
1 cup garbanzo beans, mashed
¼ cup chopped onion
1 egg
Sandwich bun or roll
Favorite toppings
  1. Combine all ingredients in a bowl and mix until thoroughly blended.
  2. Separate the mixture into four even portions and form into round patties.
  3. Refrigerate for at least one hour before grilling.
  4. Cook patties on a grill or skillet until done.
  5. Serve on roll or bun with favorite toppings.