Seafood Pesto Sandwich with Crispy Shallots

1 roll (asiago ciabatta)
2 cloves roasted garlic
3 Tbsp. pesto
4 large shrimp, cleaned
2 oz. lump crab meat*
1 small shallot, sliced
2 Tbsp. all purpose flour
vegetable/canola oil
olive oil
kosher salt
freshly ground pepper

*Use fresh if possible.

To Prepare Seafood:

Start with clean, tailless raw shrimp. Sprinkle with a little salt and pepper. Heat saute pan on medium with a little olive oil. Cook until both sides are pink, flipping halfway through. Set aside.

Add crab to pan. Crab should be cooked, so heat until just warm, being careful not to overcook or break up crab chunks.

Gently mix shrimp and crab in with warmed pesto. Set aside.

To Prepare Shallots:

Slice shallots thinly and dredge in flour. Heat about 1/4 inch vegetable or canola oil in pan until it sizzles. Add in dredged shallots. Cook shallots until they've browned, no darker than a lunch bag. Remove from oil to a paper towel to let drain. Sprinkle with a pinch of kosher salt.

To Assemble Sandwich:

Slice bread in half and spread with roasted garlic. Stack with crab, then shrimp, cutting shrimp in half lengthwise if necessary. Sprinkle with shallots, a little pepper & devour.