Why You’ll Love This Recipe

I love these Seafood Rolls because they’re simple enough for a quick lunch but still feel special enough for a summer dinner or casual gathering. The seafood provides a delicate sweetness, while mayonnaise, lemon, celery, and herbs create a creamy filling with plenty of freshness and crunch.

I also like how easily I can customize the recipe. I can make the filling with shrimp, crab, lobster, or a combination of seafood. I can adjust the creaminess, add extra herbs, or give the rolls a little heat depending on what I’m craving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Seafood Filling

Cooked shrimp, chopped
Cooked crab meat
Cooked lobster meat, optional
Mayonnaise
Fresh lemon juice
Lemon zest
Celery, finely diced
Green onions, thinly sliced
Fresh chives, chopped
Fresh parsley, chopped
Dijon mustard
Salt
Freshly ground black pepper
Old Bay seasoning, optional

For the Rolls

Split-top hot dog rolls or brioche rolls
Unsalted butter
Lettuce leaves, optional
Lemon wedges, for serving

Directions

I start by making sure my cooked seafood is completely chilled and well drained. I chop larger shrimp and lobster pieces into bite-sized chunks while leaving some pieces slightly larger for texture.
I add the shrimp, crab, and lobster to a large mixing bowl. I gently toss them together so I don’t break up the crab too much.
In a separate small bowl, I combine the mayonnaise, lemon juice, lemon zest, Dijon mustard, salt, black pepper, and Old Bay seasoning when I’m using it.
I add the celery, green onions, chives, and parsley to the seafood. I then spoon the dressing over everything.
I gently fold the mixture together until the seafood is lightly and evenly coated. I taste the filling and add more lemon juice, salt, or pepper if needed.
I cover the seafood mixture and refrigerate it for about 15–30 minutes. I find that a short chilling time helps the flavors come together.
While the filling chills, I spread softened butter over the outside of my rolls.
I heat a skillet over medium heat and toast the rolls for about 1–2 minutes per side, or until the outside becomes golden and slightly crisp.
I place lettuce inside each toasted roll when I’m using it, then generously spoon in the chilled seafood mixture.
I finish my Seafood Rolls with extra chives, black pepper, and a squeeze of fresh lemon juice before serving.

Servings and Timing

I usually make about 4 generously filled Seafood Rolls with this recipe.

Prep time: 15 minutes
Chilling time: 15–30 minutes
Cook time: 5 minutes
Total time: about 35–50 minutes
Servings: 4
Yield: 4 seafood rolls

Variations

For Shrimp Rolls, I use only cooked shrimp and leave out the crab and lobster. I like keeping some shrimp pieces fairly large so the filling has plenty of texture.

For Crab Rolls, I use good-quality lump crab meat and handle it gently so I can keep some of the larger pieces intact.

When I want Lobster Rolls, I replace the other seafood with cooked lobster. I can keep the mayonnaise dressing or make a simpler version with warm lobster, melted butter, lemon, and chives.

For a spicy version, I mix a little hot sauce, cayenne pepper, or finely diced jalapeño into the dressing. I can also use a spicy mayonnaise for extra heat.

When I want a lighter filling, I reduce the mayonnaise and replace part of it with plain Greek yogurt. I add extra lemon and fresh herbs to keep the filling bright and flavorful.

Storage/Reheating

I store leftover seafood filling in an airtight container in the refrigerator and use it within 1–2 days. I keep the filling separate from the rolls so the bread doesn’t become soggy.

I don’t recommend freezing the assembled Seafood Rolls. I find that mayonnaise-based dressings can change texture after freezing and thawing, while delicate seafood can become watery.

Because I serve the seafood filling cold, I don’t reheat it. If I prepare the filling in advance, I keep it refrigerated until I’m ready to assemble the rolls.

I toast fresh rolls just before serving. If I have already toasted rolls left over, I can briefly warm them in a skillet or low oven before adding the cold seafood filling.

FAQs

What seafood can I use for Seafood Rolls?

I can use shrimp, crab, lobster, or a combination of all three. I prefer using fully cooked seafood with a mild, naturally sweet flavor, and I make sure it is well drained before mixing the filling.

Can I make Seafood Rolls ahead of time?

Yes. I can prepare the seafood filling several hours ahead and keep it covered in the refrigerator. I wait to toast and fill the rolls until shortly before serving so the bread stays crisp.

How do I keep Seafood Rolls from becoming soggy?

I drain my seafood thoroughly and avoid using too much dressing. I also keep the filling refrigerated separately and add it to the toasted rolls only when I’m ready to serve.

Can I make Seafood Rolls without mayonnaise?

Yes. I can make a warm, butter-based seafood filling with melted butter, lemon juice, herbs, salt, and pepper. For a cold version, I can also use Greek yogurt or another creamy dressing in place of mayonnaise.

What can I serve with Seafood Rolls?

I like serving Seafood Rolls with potato chips, French fries, coleslaw, a simple green salad, corn on the cob, or cucumber salad. I also add lemon wedges on the side so I can squeeze fresh lemon over each roll.

Conclusion

Seafood Rolls are an easy way for me to turn shrimp, crab, lobster, or a combination of seafood into a fresh and satisfying meal. The creamy lemon-herb filling gives me plenty of flavor, while celery adds crunch and buttery toasted rolls provide the perfect contrast.

Seafood Rolls Recipe

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Fresh and satisfying Seafood Rolls filled with tender shrimp, crab, and optional lobster in a creamy lemon-herb dressing. Buttery toasted rolls provide a warm, crisp contrast to the cool seafood filling.

Author: Laura
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 35–50 minutes
Yield: 4 seafood rolls
Category: Main Course
Method: Skillet
Cuisine: American
Diet: Low Calorie

Instructions

Make sure the cooked seafood is completely chilled and well drained. Chop larger shrimp and lobster pieces into bite-sized chunks, leaving some pieces slightly larger for texture.
Add the shrimp, crab, and optional lobster to a large mixing bowl. Toss gently to avoid breaking up the crab meat.
In a separate small bowl, combine the mayonnaise, lemon juice, lemon zest, Dijon mustard, salt, black pepper, and optional Old Bay seasoning.
Add the celery, green onions, chives, and parsley to the seafood, then spoon the dressing over the mixture.
Gently fold everything together until the seafood is lightly and evenly coated. Taste and adjust with additional lemon juice, salt, or black pepper as needed.
Cover and refrigerate the seafood mixture for 15–30 minutes to allow the flavors to develop.
While the filling chills, spread softened butter over the outside of the rolls.
Heat a skillet over medium heat and toast the rolls for 1–2 minutes per side, or until golden and slightly crisp.
Add lettuce leaves to the toasted rolls if desired, then generously spoon the chilled seafood mixture into each roll.
Finish with extra chives, freshly ground black pepper, and a squeeze of fresh lemon juice. Serve immediately with lemon wedges.

Notes

For Shrimp Rolls, use only cooked shrimp and leave some pieces fairly large for additional texture.
For Crab Rolls, use good-quality lump crab meat and fold the filling gently to preserve larger pieces.
For Lobster Rolls, use cooked lobster in place of the shrimp and crab, or serve warm lobster with melted butter, lemon, and chives.
For extra heat, add hot sauce, cayenne pepper, finely diced jalapeño, or spicy mayonnaise.
For a lighter filling, reduce the mayonnaise and replace part of it with plain Greek yogurt.
Drain the seafood thoroughly and keep the filling separate from the rolls until serving to prevent sogginess.
Store leftover seafood filling in an airtight container in the refrigerator for 1–2 days.
Do not freeze assembled Seafood Rolls because the seafood and mayonnaise-based dressing can lose their texture after thawing.
Serve the seafood filling cold and toast or warm the rolls separately just before assembly.

Nutrition

Serving Size: 1 seafood roll
Calories: 510 kcal
Sugar: 5 g
Sodium: 890 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 31 g
Cholesterol: 185 mg