Shrimp and Crab Seafood Rolls

We just got back from the most magical trip to New England (guide coming later this week) and it’s safe to say I ate my weight in seafood! I’m having a bit of a withdrawal from all of it so I whipped up my version of some Seafood Rolls to get us through the rest of summer!

Seafood Rolls from (@whatsgabycookin)

So traditionally these are stuffed with Lobster… but lobster is expensive AF and sometimes I don’t want to spend all my money on Lobster. So I swapped it out for some shrimp (easy) and crab (delicious) to still get that seafood vibe without breaking the bank! Seafood Rolls for the win. Same vibe, way cheaper and just as delicious. I mean depending on the day, I’d even venture so far as to say that crab is more delicious than lobster.

Let’s answers some questions that I’m sure will come up! If you can’t get your hands of whole crab claws, you can easily buy the fresh crab that’s canned. It usually lives right around the seafood counter at the grocery store. It’s just as good, just not as chunky!

And anyone who says they only like butter on their seafood rolls, or they only like mayo…you’re not living your best life. THE ANSWER IS BOTH. WE NEED BOTH. More is more when it comes to the seafood roll game.

Seafood Rolls from (@whatsgabycookin)

These feel like the right way to spend a summer weekend, am I right? Here you go…

Seafood Rolls


  • 1 lb medium shrimp, peeled and deveined
  • ½ lb cooked crab meat, claw preferred
  • 6 tablespoons unsalted butter, melted
  • ¼ cup chopped parsley
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped tarragon
  • 3 tablespoons lemon juice
  • 2 teaspoons celery salt
  • 2 tablespoons Mayonnaise
  • Kosher salt and freshly cracked pepper
  • For the Buns

  • 6 brioche split top hot dog buns
  • ¼ cup Mayonnaise
  • Potato Chips to serve with
  • Beer to serve with


  1. Fill a medium pot to with water. Salt generously and bring to a rolling boil. Add the shrimp and cook until opaque, about 2-3 minutes. Remove the shrimp from water and allow to cool. Then, remove tails from shrimp and cut in half, lengthwise. Transfer shrimp to a large bowl and add crab meat. Set aside while you make herb butter.
  2. In a large skillet over medium heat, melt butter. Remove from heat. Add parsley, chives and tarragon. Then add lemon juice, celery salt, mayo and season to taste with salt and pepper. Add to shrimp and crab mixture and toss to coat.
  3. Toast buns as needed. Spread mayonnaise on the inside of the buns, then generously fill with seafood mixture mixture. Finish with plenty black pepper and serve with beer and chips.


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