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Crab And Lobster Seafood Rolls 9

Crab and Lobster Seafood Rolls

  • Author: Chef Resha
  • Total Time: 1 hour 5 minutes
  • Yield: 6 to 8 servings


We’ve got expensive taste today. These seafood rolls are stuffed with juicy crab and tender lobster, with some necessary backup dancers such as fresh basil, lemon, celery, and chives. I also add in very thinly sliced jalapeños because a little bit of heat never hurt anyone.


  • 1 pound cooked lobster meat, chopped into chunks
  • 8 ounces lump crab meat, picked over for shells
  • 1/3 cup mayo
  • 1/3 cup celery, diced small
  • 2 tablespoons scallions, thinly sliced (white and light green parts)
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 12 tablespoons jalapeños, VERY thinly sliced (optional, SEE NOTE)
  • 1 lemon, zested and juiced (juice reserved)
  • Pink sea salt, to taste
  • Black pepper, to taste
  • Tiny dash of Old Bay seasoning
  • 6 to 8 split-top New England Style Buns
  • *Softened butter, olive oil, or plain mayo (for toasting the buns, SEE NOTE)


  1. Place the cooked lobster and crab meat into a medium bowl and set aside.
  2. In a small bowl, add the mayo, celery, scallions, dill, basil, chives, jalapeños (if using), lemon zest, pink sea salt, black pepper, and Old Bay seasoning. Stir to combine, then pour in a desired amount of the reserved lemon juice until you are happy with the consistency. Taste this mixture! Adjust to your needs. When you’re happy with it, pour about half of it into the crab and lobster bowl. Toss to combine. Give it another taste and see what it needs. 
  3. Are you happy with the consistency? Does it need more of the mayo mixture? These are questions you’ll have to answer for yourselves, as we all prefer different things. Keep in mind that as this sits, there will be accumulated juices from the seafood. So don’t add too much of the mayo mixture in the beginning, or you might have a soupy mess. We don’t want that. 
  4. When it’s delicious and perfectly creamy to your liking, cover it with plastic wrap and place it in the fridge for about an hour. You may notice accumulated juices the longer it sits, that’s just the nature of seafood. After an hour, give it another taste and adjust as needed.
  5. If you have any leftover mayo mixture, save it for another use. It will keep for a couple days in your fridge. 
  6. When you’re ready to eat, spread a very thin layer of plain mayo on the cut sides of your split-top New England Style Buns. Toast them over medium-low heat in a non-stick skillet until golden brown on both sides. Gently pry the buns open and fill with the finished seafood mixture. Serve immediately with fries or chips, and enjoy!


  • I prefer using mayo to crisp up and brown my buns because it gives me the benefits of butter AND oil, but you can use just softened butter, or oil. 
  • If you don’t have the knife skills to slice your jalapeños very thinly, use a mandolin. 
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Category: Sandwiches

Keywords: lobster rolls, lobster and crab rolls, crab and lobster rolls, seafood rolls, crab and lobster seafood rolls, crab, lobster, sandwiches

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