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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.

Ingredients

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

Instructions

  1. 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.
  2. Add the shrimp, crab, and optional lobster to a large mixing bowl. Toss gently to avoid breaking up the crab meat.
  3. In a separate small bowl, combine the mayonnaise, lemon juice, lemon zest, Dijon mustard, salt, black pepper, and optional Old Bay seasoning.
  4. Add the celery, green onions, chives, and parsley to the seafood, then spoon the dressing over the mixture.
  5. 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.
  6. Cover and refrigerate the seafood mixture for 15–30 minutes to allow the flavors to develop.
  7. While the filling chills, spread softened butter over the outside of the rolls.
  8. Heat a skillet over medium heat and toast the rolls for 1–2 minutes per side, or until golden and slightly crisp.
  9. Add lettuce leaves to the toasted rolls if desired, then generously spoon the chilled seafood mixture into each roll.
  10. 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

Find it online: https://thefamilycooking.com/seafood-rolls-recipe/