This recipe is a spin on the traditional New England lobster roll. The combination of shrimp and crab is always a sure-fire winner. Serve the shrimp and crab salad on toasted buns to create a roll or simply with your favorite crackers or chips!

By Chef John Folse

Prep Time: 4-1/2 Hours
Yields: 6 Servings

Comment:

This recipe is a spin on the traditional New England lobster roll. The combination of shrimp and crab is always a sure-fire winner. Serve the shrimp and crab salad on toasted buns to create a roll or simply with your favorite crackers or chips!

Ingredients:

1-1/2 pounds (26–30 count) shrimp, peeled and deveined
1 pound lump crabmeat
1/2 cup mayonnaise
2 tbsps fresh lemon juice
2 tsp chopped tarragon
1/2 tsp Creole mustard, optional
1/4 cup finely minced celery
1/4 cup finely minced red bell pepper
kosher salt and freshly ground black pepper to taste
granulated garlic to taste
6 top-split hot dog buns
2 tbsps salted butter, softened
1-1/2 tbsps chopped fresh chives, divided

Method:

NOTE: You can prepare the shrimp and crab salad well in advance and let it sit overnight. Cook shrimp in lightly seasoned boiling water 2–3 minutes or until pink and curled. Drain and cool then set aside. Gently pick through crabmeat, taking care not to break lumps, and discard any shells or cartilage. Set aside. In a mixing bowl, whisk together mayonnaise, lemon juice, and tarragon. NOTE: For a deeper New Orleans flavor, you may also wish to add Creole mustard to the sauce. Stir in celery and bell pepper then fold in shrimp and crab. Season to taste with salt, pepper and granulated garlic. Cover and chill up to 4 hours. When ready to serve, heat a large skillet over medium-high heat. Butter inside of buns and toast in skillet approximately 2 minutes per side or until golden and heated through. Remove and set aside. Remove shrimp and crab salad from refrigerator and fold in 1 tablespoon chives. To assemble, evenly divide shrimp and crab salad among buns then garnish with remaining chives. Serve immediately.