| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pound large shrimp, peeled and deveined, shells reserved
- 1 tablespoon seafood seasoning, such as Old Bay
- 10 fresh parsley stems with leaves
- 10 black peppercorns
- 1 rib celery, roughly chopped
- 1 lemon, halved and juiced
- 1/2 yellow onion
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon seafood seasoning, such as Old Bay
- 1 teaspoon diced pimentos
- 1 rib celery, thinly sliced
- 1/2 red onion, finely diced
- 8 ounces lump crab meat
- 4 hot dog buns, buttered and toasted, for serving
- Lemon wedges, for serving
- Clarified butter, for serving
Instructions
- For the boiled shrimp: Add the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon and onion to a large stock pot and fill three-quarters of the way with water. Bring to a boil and cook until the vegetables soften slightly, 5 to 10 minutes (see Cook’s Note).
- Prepare an ice bath in a large bowl. Add the shrimp to the stock pot and boil, stirring constantly, until pink and opaque, 1 to 2 minutes. Remove the shrimp and add to the ice bath until completely cooled.
- For the salad rolls: In a large bowl, combine the mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery and onion. Fold in the shrimp and crab meat. Cover and chill for at least 30 minutes and up to 2 days.
- When ready to serve, fill the buns with the seafood mixture and serve with a lemon wedge and some clarified butter.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 506 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 217 mg |
| Sodium | 1445 mg |
Reviews
Omg I watched this on TV where she made the seafood salad, geeshie chips and sweet and spicy melon salad and we made it all last night. What an amazing dinner we had with our friends over and they loved it as well. I did cheat and used imitation crab but it was still excellent . Thank you Miss Brown for another great recipe
This was good. Be sure to toast the rolls. It makes a big difference.
This recipe turned out amazing. No more store bought seafood salad for me!
I truly enjoyed making this. I made it today and it came out great. I used a little too much mayo but I can take it. There’s never enough mayo for me. I made mine with jumbo shrimp and put the whole onion in the stock pot by accident but what a great recipe. It celebrates the shrimp flavor. Boiling the shrimp in the shrimp stock is a brilliant idea and the crab just made it better, on God. The longer it sits in the refrigerator, the better it gets, perfect. I can’t wait to make this again for my hubby. ✝️✌
Amazing!
I saw the segment when Miss Brown made this recipe and had to try it the next day. I’m with her on the Charleston shrimp!
This recipe comes together easily and is a great option to beat the summer heat. My family loved it! My sons came back for a second roll. Thanks for a great summer meal, enjoyed watching you make this!
This was amazing! I did not boil the shrimp though, I peeled and tossed with olive oil salt and pepper and roasted in a 400 degree oven until done, usually about 6-8 minutes. The flavors in this melded together beautifully.
One the show she added a pound of lump lobster but it is not in the recipe here. Unless you live in and area with local lobster it is now over $30 a pound. Is that why it was taken out? An alternative is to use monkfish. Just be sure to find a reliable recipe on how to prepare it. I’ve used it with lobster mac and cheese in addition to lobster.
My husband could not stop eating this!
Delish