Seafood Rolls

By Florence Fabricant

Total Time
20 minutes
Rating
4(9)
Comments
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Featured in: FOOD; Leftover Cooked Fish Becomes Lunch

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Ingredients

Yield:4 servings
  • 2cups cooked leftover fish, lobster, shrimp, crabmeat or mussels, or a mixture
  • â…“cup mayonnaise, preferably nonfat
  • 2tablespoons finely chopped scallions
  • 2tablespoons finely chopped celery
  • 1tablespoon ketchup
  • Salt and freshly ground black pepper
  • 4hot dog buns or other rolls Bread-and-butter pickles
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

261 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 21 grams protein; 368 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Finely dice the seafood and put it in a bowl, taking care to pick out any bits of bone, cartilage or shell.

  2. Step 2

    Mix the mayonnaise, scallions, celery and ketchup together and season to taste with salt and pepper. Fold this mixture in with the seafood.

  3. Step 3

    Lightly toast or grill the buns and pile the seafood mixture on each. Serve with bread-and-butter pickles.

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4 out of 5
9 user ratings
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Thesa

hi! thank you for sharing this kind of food. i love seafoods and i'm grateful i have found a perfect recipe to cook. could you please tell me when did you published this recipe here? the day, the month and the year? it would be helpful if you response in this note. thank you so much! god bless

David Look

Hi, Thesa. The accompanying article is linked below.

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