I couldn’t decide whether I wanted to do a crab salad recipe or a shrimp salad recipe. So I said what the hell and I’ll just do both. I don’t know about you guys but I’m ready for the summer.
Ingredients:
Poached shrimp:
1 pound jumbo shrimp, cleaned
2 crush garlic cloves
1 tablespoon white wine
1/2 teaspoon salt
3 quarts water
Half lemon
Salad Rolls:
2 tablespoons mayonnaise
1/2 teaspoon apple cider vinegar
1/8 teaspoon white pepper
1 teaspoon fresh dill chopped
1 tablespoon shallots
2 tablespoon celery
1 teaspoon Dijon mustard
4 ounces jumbo lump crab
1 pound poached shrimp, roughly chopped
6 top split hotdog buns
Butter
Lettuce
Chives, finely chopped
Directions for shrimp:
In a large pot add water, garlic and salt. Squeeze lemon juice into pot before adding lemon halve. Bring to a boil over medium high heat. Add shrimp and cook for 5 minutes or until shrimp turns orange. Using a slotted spoon transfer shrimp to ice water. Let shrimp cool for about 5 minutes. Drain water set aside.
Directions for salad:
Combine mayo, vinegar, pepper, dill, shallots, celery and mustard in a mixing bowl stir until mixed well. Fold in crab and shrimp. Cover bowl and refrigerate for 1 hour.
In a large skillet over medium-high heat melt butter. Toast both sides of each hotdog bun. Add lettuce to buns and fill with salad. Sprinkle with chopped chives. Serve with potato chips.
