On the menu today – Crab and Shrimp Seafood Rolls!
I was in the mood for some seafood today. These crab and shrimp seafood rolls definitely hit the spot! They are perfect for a summer lunch.
The next time you are looking for a nice, refreshing lunch, try this dish!
Crab and Shrimp Seafood Rolls
Crab and Shrimp Seafood Rolls
Ingredients
- 1 lb large shrimp, peeled and deveined, shells reserved
- 1 Tbsp Old Bay seafood seasoning
- 10 fresh parsley stems with leaves
- 1 Tbsp black peppercorns (about 10)
- 1 rib celery, roughly chopped
- 1 lemon, halved and juiced
- 1/2 vidalia onion, diced
- 1/2 cup mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp chopped fresh parsley
- 1 tsp Old Bay seasoning
- 1 tsp diced pimentos
- 1 rib celery, thinly sliced
- 8 oz lump crab meat
- 4 hot dog buns, buttered and toasted
- Lemon wedges
- Clarified butter, for serving
Instructions
Start by boiling the shrimp
In a large stock pot, add the shrimp shells, Old Bay, parsley, peppercorns, celery, lemon, and onion.
Fill three quarters of the way with water.
Bring to a boil and cook 5-10 minutes.
Prepare an ice bath in a large bowl.
Add the shrimp to the stock pot and boil until pink and opaque, about 1-2 minutes.
Remove the shrimp and add to the ice bath until completely cooled.
In a large bowl, add the mayonnaise, mustard, parsley, seafood seasoning, pimentos, and crab meat.
Mix to combine.
Remove the shrimp from the ice bath and give them a rough chop.
Fold the chopped shrimp in the bowl with the crab meat.
Once thoroughly combined, cover and chill in the refrigerator for at least 30 minutes.
When you are ready to eat, toast your hotdog buns.
Once toasted, butter the buns and fill with the shrimp and crab mixture.
Serve with lemon wedges and clarified butter.
