Shrimp And Crab Salad Rolls Food

SHRIMP AND CRAB SALAD ROLLS

Steps:

• Combine first 5 ingredients in a large bowl, and stir well.
• Add chopped cooked shrimp and lump crabmeat, stirring to combine.
• Line each hoagie roll with 1 lettuce leaf.
• Place 2/3 cup shrimp mixture in each bun.

CLASSIC CRAB AND SHRIMP SALAD

Steps:

• Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.

SEAFOOD SALAD ROLLS

Steps:

• For the boiled shrimp: Add the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon and onion to a large stock pot and fill three-quarters of the way with water. Bring to a boil and cook until the vegetables soften slightly, 5 to 10 minutes (see Cook's Note).
• Prepare an ice bath in a large bowl. Add the shrimp to the stock pot and boil, stirring constantly, until pink and opaque, 1 to 2 minutes. Remove the shrimp and add to the ice bath until completely cooled.
• For the salad rolls: In a large bowl, combine the mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery and onion. Fold in the shrimp and crab meat. Cover and chill for at least 30 minutes and up to 2 days.
• When ready to serve, fill the buns with the seafood mixture and serve with a lemon wedge and some clarified butter.

CRAB SALAD ROLL

Steps:

• Mix the mayonnaise with the celery.
• Gently stir in crabmeat, but try not to break it up.
• Heat a large skillet, and add butter to taste.
• Brown both sides of the buns. (If using bread, brown only one side of each slice.).
• Remove the buns from the skillet and layer on a leaf or two of lettuce.
• Top the lettuce with the crab salad.
• Season with freshly ground pepper if desired.