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Restaurants›Red Lantern Asian Fusion Olympia›Crab And Shrimp Rolls Recipe

Crab And Shrimp Rolls Recipe

Name: Red Lantern Asian Fusion Olympias Crab And Shrimp Rolls Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz fresh lump crab meat; 8 oz cooked shrimp, peeled, deveined, chopped; 1 cup celery, finely diced; 3 tbsp green onions (scallions), thinly sliced; 2 tbsp flat-leaf parsley, finely chopped; 3 tbs mayonnaise; 2 tbs plain Greek yogurt (or additional mayo); 1 tsp Dijon mustard; 2 tsp fresh lemon juice; 1 tsp fresh lemon zest; 1 tsp Old Bay seasoning; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp hot sauce (optional); 6 units split top-hamburger or New England-style hot dog rolls; 3 tbsp unsalted butter, softened; 1 tsp olive oil (for skillet, optional); 6 units Lemon wedges; 1 cup microgreens or baby arugula (optional); 1 tbsp extra chopped parsley

Inspired by Red Lantern Asian Fusion Olympia

Time30m

Serves6

Make Crab And Shrimp Rolls Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood Filling

12 oz fresh lump crab meat

8 oz cooked shrimp, peeled, deveined, chopped

1 cup celery, finely diced

3 tbsp green onions (scallions), thinly sliced

2 tbsp flat-leaf parsley, finely chopped

3 tbs Mayonnaise

2 tbs plain Greek yogurt (or additional mayo)

1 tsp Dijon mustard

2 tsp fresh lemon juice

1 tsp fresh lemon zest

1 tsp Old Bay seasoning

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp hot sauce (optional)

Rolls & Toasting

6 units split top-hamburger or New England-style hot dog rolls

3 tbsp unsalted butter, softened

1 tsp olive oil (for skillet, optional)

Garnish & Serve

6 units Lemon wedges

1 cup microgreens or baby arugula (optional)

1 tbsp extra chopped parsley

Method

Seafood Filling

Prepare seafood

Pat the lump crab meat dry with paper towels to remove excess moisture; pick through and remove any shell pieces. Chop the cooked shrimp into roughly 1/4- to 1/2-inch pieces if not already chopped.

Combine aromatics

In a medium mixing bowl, combine the finely diced celery, sliced green onions, and chopped parsley. Mix to distribute evenly.

Make dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, lemon zest, Old Bay seasoning, kosher salt, black pepper, and hot sauce (if using) until smooth and homogenous.

Fold filling

Add the crab meat and chopped shrimp to the bowl with aromatics. Pour the dressing over the seafood and gently fold with a spatula or spoon until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, lemon juice, or Old Bay as desired. Cover and chill for 15–30 minutes to let flavors meld (optional but recommended).

Rolls & Toasting

Prepare rolls

If your rolls are not pre-split, slice them carefully along the top. Spread about 1/2 tablespoon of softened butter evenly on the cut interior of each roll. If you prefer a lighter toast, brush with olive oil instead.

Toast rolls

Heat a large skillet or griddle over medium heat. Place the buttered rolls cut-side down and toast until golden brown and slightly crisp, about 2–3 minutes. Press gently with a spatula for even contact. Remove from heat and keep warm.

Assemble & Serve

Fill rolls

Spoon roughly 3 ounces (about 1/3 cup) of the chilled crab-and-shrimp mixture into each toasted roll, mounding slightly. Use a gentle touch to keep lumps of crab intact for texture.

Garnish

Top each roll with a few microgreens or a small handful of baby arugula if using, and sprinkle with extra chopped parsley. Serve with lemon wedges alongside for squeezing.

Serving notes

Serve immediately while rolls are warm. Leftover filling can be stored in an airtight container in the refrigerator for up to 24 hours; do not freeze. Makes a great lunch, light dinner, or appetizer — pair with potato chips or a simple green salad.