The Best Seafood Roll! Ever.

All I want to eat in the summer (aside from watermelon) is seafood.

Specifically crabs, but also fried clam bellies and lobster rolls.

If you remember, last fall I partnered with Burger and Lobster to create a seafood roll that was on their menu for a limited time. A portion of the proceeds went to CHiPs (an organization in Brooklyn where I volunteer weekly). The roll was a combination of crab, lobster, and shrimp with mayonnaise, pickles, lemon, and dill and was topped with pickled red onion and crushed potato chips.

It was delicious.

Basically, I wanted to eat it again and I’m sure many of you were so sad that you didn’t get a chance to try it.

Well fear not, because the recipe is below and there is a video above and you can now make this at home for you and your loved ones!!

There are lots of informative and helpful tips in the video (like the SCIENTIFIC reason Chesapeake Bay blue crabs are the best tasting blue crabs that ever existed), so what are you waiting for? Go ahead and become a paid subscriber (if you’re not already) so that you can watch the video AND get the recipe below!

You won’t regret it, I promise.

THANK YOU I LOVE YOU.

This newsletter should really be called YOU’RE THE BEST.

xoxo

Perfect Seafood Rolls

Serves 4
Prep time: 20 minutes
Total time: 45 minutes

for the pickled red onions:
½ cup|125 ml white vinegar
¼ cup|60 ml water
1 ½ teaspoons granulated sugar
1 ½ teaspoons kosher salt
1 small red onion, thinly sliced 

for the seafood roll:
4 ounces shrimp, cut into ½-inch pieces
4 ounces picked jumbo lump crab meat
4 ounces cooked lobster, roughly chopped
4 ounces mayo
3 ounces gherkin, finely chopped
1 tablespoon minced dill, plus more for garnish
2 lemons, zested
1 lemon, juiced
4 buns
potato chips, crushed

1. Make the pickled red onions: Bring the vinegar, water, sugar, and salt to a boil in a small saucepan over high. Add the red onion and remove from the heat. Set aside until cool.

2. Make the seafood roll: Saute shrimp over medium-high until almost cooked through, about 2 minutes. Add some of the garlic-herb butter and cook 1 minute more. Season with salt and cool completely.

3. Mix the cooled shrimp with the crab, lobster, mayo, gherkin, dill, lemon zest and juice. Season with salt and refrigerate until ready to serve.

4. Brush some ghee on the outside of the buns. Heat a large skillet over medium and toast the outside of the buns until golden.

5. Portion the prepared seafood filling into the toasted bun. Top with pickled red onions and crushed potato chips and garnish with a sprig or two of dill.