There’s something magical about biting into a fresh seafood roll that instantly transports you to a breezy dockside eatery, the scent of the ocean in the air and the sound of waves gently lapping nearby. These Crab and Lobster Seafood Rolls are a nostalgic throwback to those simple summer days on the coast—days filled with salty air, sun-kissed cheeks, and buttery bites of ocean goodness.

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Growing up, seafood rolls were a rare treat. Reserved for vacations or special occasions, they felt like a celebration in a bun—elegant yet effortless. This recipe is my homage to those memories. It’s not just about tossing seafood into a roll; it’s about honoring the freshness of the ingredients and layering in just the right balance of textures and flavors.

This version blends tender chunks of crab and lobster with a light, creamy dressing, bright herbs, and a kiss of lemon for freshness. All tucked inside a soft, golden-toasted bun, it’s pure comfort wrapped in coastal charm. Whether you’re hosting a laid-back gathering or just craving something indulgent on a warm afternoon, these rolls are sure to hit the spot.

Why You’ll Love This Recipe:

Fresh and flavorful: The delicate sweetness of crab and lobster shines with minimal ingredients.
Perfectly balanced: Creamy, crunchy, citrusy, and buttery all in one bite.
Quick and easy: Comes together fast with no complicated steps.
Versatile: Works as a light lunch, fancy picnic food, or impressive appetizer.
Feel-good comfort: Feels like a treat without being overly heavy.

INGREDIENTS YOU’LL NEED:

1/2 pound cooked lobster meat, roughly chopped
1/2 pound cooked crab meat (lump or claw)
1/3 cup mayonnaise
1 stalk celery, finely minced
2 tablespoons chives, finely chopped
1 tablespoon fresh parsley, finely chopped
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
Salt and pepper, to taste
4 brioche or split-top hot dog buns
2 tablespoons butter (for toasting buns)
Optional: dash of Old Bay seasoning or cayenne pepper for a mild kick

HOW TO MAKE CRAB AND LOBSTER SEAFOOD ROLLS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the seafood mix
Start by gently picking over the crab and lobster meat to remove any shell fragments. This step may feel tedious, but it’s so worth it—no one wants a crunchy surprise. Place the seafood in a large mixing bowl.

Step 2: Mix the dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, celery, parsley, and chives. Add a pinch of salt and pepper. If you like a touch of heat or that signature seafood spice, a sprinkle of Old Bay or cayenne adds a subtle lift.

Step 3: Combine and chill
Pour the dressing over the seafood and gently toss everything together. Be careful not to overmix—you want those beautiful chunks of crab and lobster to stay intact. Taste and adjust the seasoning as needed. Cover and refrigerate for at least 15–20 minutes. This gives the flavors time to mingle.

Step 4: Toast the buns
When you’re ready to serve, melt butter in a skillet over medium heat. Place the buns face down in the skillet and toast until golden brown and crisp. This buttery crunch is what sets these rolls apart—it’s such a satisfying contrast to the creamy filling.

Step 5: Assemble and serve
Generously stuff the toasted buns with the chilled seafood mixture. Serve immediately with lemon wedges, kettle chips, or a light green salad for a refreshing side.

HELPFUL TIPS:

Use the freshest seafood you can find. If fresh isn’t available, good-quality frozen lobster and crab meat will still give you great results.
Don’t skip the bun toasting! It adds flavor and structure to hold the creamy filling.
Want more texture? Add a tiny bit more celery or even finely diced cucumber.
Make ahead: The filling can be made a few hours ahead and kept chilled until serving.

DETAILS:

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4 seafood rolls
Category: Lunch, Sandwiches
Method: Assembled/No-cook (except toasting buns)
Cuisine: American, Coastal
Diet: Pescatarian

NOTES:

These rolls are versatile! You can serve them mini-sized as sliders for a party or pair them with corn on the cob and iced tea for a full-on summer meal.
If you’re avoiding mayonnaise, try mixing the seafood with a light Greek yogurt and a bit of olive oil instead for a tangy, lighter alternative.

NUTRITIONAL INFORMATION:

(Per roll – approximate)
Calories: 380
Protein: 24g
Fat: 24g
Carbohydrates: 18g
Fiber: 1g
Sugar: 3g
Sodium: 620mg

FREQUENTLY ASKED QUESTIONS:

Can I use just crab or just lobster?
Absolutely! You can stick with one or the other depending on what’s available or what you prefer. The recipe works beautifully with either alone.

What type of crab is best for this?
Lump or claw crab meat works well here. Lump is sweeter and more tender, while claw is more flavorful.

Can I make these ahead of time?
Yes, you can prep the seafood mixture a few hours in advance and keep it chilled. Assemble the rolls just before serving to keep the buns crisp.

What can I use instead of brioche buns?
Split-top hot dog buns are classic, but any soft, lightly sweet roll will do. Even croissants make a decadent substitute!

STORAGE INSTRUCTIONS:

Store any leftover seafood filling in an airtight container in the refrigerator for up to 2 days. Avoid freezing, as the creamy dressing and seafood texture won’t hold up well after thawing. Assemble fresh rolls when ready to eat.

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CONCLUSION

These Crab and Lobster Seafood Rolls are more than just a meal—they’re a bite of coastal nostalgia, wrapped up in buttery bread and bursting with flavor. Whether you’re reminiscing about a favorite beach trip or just in the mood for something special, this recipe delivers the perfect mix of elegance and ease. So go ahead, gather your ingredients, toast those buns, and enjoy a taste of the sea—no vacation required.