Jul 13 2026
Restaurants›Roy's Waikiki›Mini Seafood Skillet & Roasted Vegetable Tartine Recipe

Mini Seafood Skillet & Roasted Vegetable Tartine Recipe

Inspired by Roy's Waikiki
Time45m
Serves4

Shrimp, Blue Crab, Pickled Onions

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

Vegetables

Tartine Base

Garnish

Method

Preparation

  1. 1

    Prepare the Vegetables

    Chop the bell pepper, zucchini, and red onion into small pieces. Halve the cherry tomatoes.

  2. 2

    Sauté the Seafood

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp and cook until pink, about 3-4 minutes. Gently fold in blue crab meat, lemon juice, salt, and pepper. Cook for an additional 2 minutes. Remove from heat.

  3. 3

    Roast the Vegetables

    In a separate baking tray, toss the chopped vegetables with olive oil, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for 20 minutes, or until tender and slightly caramelized.

Assembly

  1. 4

    Prepare the Tartine Base

    Spread butter on each slice of sourdough bread. Toast in a skillet until golden brown on both sides.

  2. 5

    Assemble the Tartine

    On each slice of toasted sourdough, layer the roasted vegetables first, followed by the sautéed seafood mixture. Top with pickled onions and garnish with fresh parsley and basil. Drizzle with balsamic glaze.

More from Roy's Waikiki