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James's New Orleans Poor-boy

1 package (2 loaves)  French Stix twin pack bread, cut in half lengthwise
2 package (6 oz each.) frozen  Popcorn Shrimp
2 package (6 oz. Each) frozen Sea Pak Oven Crunchy Mini Crab Cakes
1 cup  Creole Mustard
8 oz. Havarti cheese, thinly sliced
2 medium tomatoes, thinly sliced
6 leaves leaves of leaf lettuce, washed and dried


Heat oven to 425 degrees. Cook shrimp and crab cakes according to package directions. Spread Remoulade dressing on all halves of the bread. Evenly layer the cooked hot shrimp and crab cakes on the two bottom halves. Top with cheese, tomatoes and lettuce. Cover with the top halves and press down. Secure with toothpicks.

Serve with; Salad or Granny's Coleslaw SA28 or Shanna's Country Potatoes Salad SA48 or Kat's Guacamole SaladM21 or Kat's Pinto Beans & FrijolesM24

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