Story time!
This is a story about lobster.
Once upon a time, I was convinced I disliked lobster. As someone who loves seafood, lobster just didn’t appeal to me. It’s important to note, however, that my only lobster experience was at Outback Steakhouse.
Anyone see the problem?
Fast forward several years, and I decided I wanted to try a lobster roll. Don’t ask me why, after years of “hating” lobster, I suddenly craved this iconic sandwich. So, I researched local restaurants, found a food truck nearby serving them, and the rest is history.
I became obsessed.
That lobster roll, while incredibly delicious, was EXPENSIVE. This led me to research buying pre-cooked, frozen, and fresh lobster for home cooking. And, guess what? Still expensive. While I appreciate good seafood, spending $30+ for half a pound of meat just isn’t sustainable for regular cravings. And, my seafood sandwich obsession is real.
That’s why today’s recipe is my solution to the lobster roll dilemma.
Today, we’re making Seafood Salad Sandwiches!
Think of this as a budget-friendly, equally satisfying version of a lobster roll. We’re combining lump crab meat and roasted shrimp, tossed in a flavorful creamy dressing, and then loading this delicious salad into toasted brioche rolls. I’ve always felt lobster’s texture was shrimp-like and its taste similar to crab, making this salad the perfect way to satisfy those cravings without the lobster price tag. It’s a delightful way to trick your taste buds while making them incredibly happy.
So, let’s get started!
Let’s begin with the foundation: the dressing. Knowing I wanted to use both crab and shrimp, I drew flavor inspiration from two of my favorite recipes featuring these ingredients: crab cakes and shrimp salad. I opted for a creamy base, using mayonnaise as the starting point. Then, I incorporated minced shallot and minced celery, elements borrowed from my shrimp salad recipe. These vegetables add a wonderful crunch to the otherwise soft texture of the salad.
For the crab cake-inspired notes, I added Dijon mustard, fresh lemon juice, and minced parsley. These tangy components are essential to balance the richness of the seafood and prevent the mayonnaise from feeling too heavy.
However, beyond the seafood itself, the real star of this seafood salad sandwich is Old Bay seasoning. It’s no secret how much I love Old Bay. It’s a staple in my kitchen, appearing in countless recipes. And for good reason! This seasoning blend, packed with 18 herbs and spices, delivers an incredible savory depth to our seafood salad. Now, if you taste the dressing alone before mixing in the seafood, it might seem strong. You might think it’s too salty or spicy. But, TRUST ME. Once you combine it with the crab and shrimp, the seafood absorbs all that delicious flavor, and it mellows out beautifully.
As mentioned earlier, we’re using an equal mix of crab and shrimp in this salad. I highly recommend using fresh lump crab meat if possible, rather than canned crab. The difference in taste is significant. For the shrimp, we’ll simply season it with more Old Bay, roast it in the oven for about 10 minutes, let it cool, and then chop it. That’s all! Even better, if you happen to have leftover steamed shrimp (perhaps from a previous meal), that would be a perfect addition to this salad as well.
From there, we gently combine everything, being careful not to break up the delicate crab meat too much. Then, we let the mixture chill in the refrigerator for a while, allowing all the flavors to meld together. And then, we assemble our sandwiches! Brioche buns are my go-to for this seafood salad – they’re naturally buttery and slightly sweet, complementing the savory salad perfectly. We don’t even need any extra garnishes to complete the sandwich. While lettuce and tomato are optional additions if you desire, they’re truly not necessary. The seafood salad itself is the star.
These sandwiches…WOW. The seafood is subtly sweet and incredibly succulent. The dressing achieves the ideal balance of tangy and savory notes. The shallot provides a pleasant sharpness, while the celery adds a delightful crunchy texture. Then, you have the toasted brioche bun, adding a buttery richness. The entire combination is a seafood lover’s dream.
This seafood salad sandwich is the perfect plan B when a lobster roll is out of budget. And honestly, it’s an excellent plan A anytime you crave a truly delicious seafood sandwich experience.
Okay, everyone. Should we explore a warm, butter-based version of seafood salad next? Let me know your thoughts in the comments!
In the meantime, enjoy this recipe! And, let’s eat!
Seafood Salad Sandwich Recipe
Serves: 4
Ingredients:
- ½ pound shrimp, peeled (thawed, if frozen)
- ½ tbsp olive oil
- ½ + 2 tsp Old Bay seasoning, divided
- ¼ cup mayonnaise
- ½ tbsp lemon juice, fresh
- 1 tsp Dijon mustard
- 1 tbsp minced fresh parsley
- 1 stalk celery, finely minced
- ½ small shallot, minced (about 1 tbsp)
- 8 oz lump crab meat, picked through for shells
- 4 brioche rolls, lightly toasted
Instructions:
- Roast the Shrimp: Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil. Add shrimp, olive oil, and ½ tsp Old Bay seasoning to the baking sheet. Toss with your hands to ensure shrimp are evenly coated. Roast for 10-12 minutes, or until the shrimp are opaque and cooked through. Set aside to cool slightly.
- Prepare the Dressing: In a mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, 2 tsp Old Bay seasoning, and minced parsley. Mix well until thoroughly combined and creamy.
- Combine Seafood Salad: Chop the cooled shrimp into bite-sized pieces. Add the chopped shrimp to the bowl with the dressing, along with minced celery, minced shallot, and lump crab meat. Gently toss to mix until everything is just combined, being careful not to break up the crab too much.
- Chill: Cover the bowl and allow the seafood salad to chill in the refrigerator for at least 1 hour to allow the flavors to meld.
- Assemble Sandwiches: To serve, scoop a generous amount of seafood salad into the center of each lightly toasted brioche bun. Serve immediately and enjoy!
Recipe Notes:
- Storage: Leftover seafood salad can be stored in an airtight container in the refrigerator for 3-4 days. Ensure it is kept chilled to maintain freshness and food safety.
- Dressing Flavor: The dressing might taste strongly of Old Bay initially, but the flavor will mellow and balance beautifully once it’s mixed with the crab and shrimp and allowed to chill. Trust the process!
- Crab Meat: For the best flavor and texture, use fresh lump crab meat if available. Canned crab meat can be used, but fresh crab will elevate the salad significantly.
- Serving Suggestions: For an extra touch, consider adding a bed of crisp lettuce to the brioche bun before adding the seafood salad. A slice of tomato or avocado can also be a delicious addition. Feel free to experiment with different types of bread rolls if brioche is not available; however, brioche buns are highly recommended for their flavor and texture.
