Lobster and Crab Rolls
Last updated: Sunday July 03, 2016
Makes 10 – 12 seafood rolls.
Ingredients
1 - Lb Crab Legs (Cooked)
1/2 - Lb Cold Water Lobster Tail (Cooked)
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1 1/2 Tbs Hellman’s Mayonnaise
2 - Tsp Lemon Juice (Fresh)
1/2 - Tsp Dijon Mustard
1/2 - Tsp Shallot (Minced)
- - - Salt
- - - Oregano (Fresh)
- - - Italian Parsley (Fresh)
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10 - - Dollar Buns/Rolls
- - - Butter
- - - Garlic Powder
- - - Fine Herb Flakes
Seafood Preparation
Remove Crab Meat and Lobster Meat from shells and chop into small pieces
Dressing
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, shallot, salt, oregano, and Italian Parsley.
Serving
- Slice rolls in half.
- Butter the rolls, sprinkle lightly with Galic Powder and Fine Herbs. Toast lightly on a griddle.
- Fill sandwiches with seafood filling and serve.
Time: 30 minutes total
Yield: 10 – 12 Lobster and Crab Rolls
Brad Bass has perfected this recipe. Compared to many New England Lobster Rolls, these delicacies are not overpowered by the mayonnaise. They are light and tasty!