Now that’s one mean seafood roll!

Difficulty level :
Preparation time : 10 min
Cooking : 10 min
Servings : 4 persons

Shrimp roll with bacon.

A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Allergens

Gluten-free
Nut-free
Peanut-free

Ingredients

1 red pepper
1 celery branch
½ red onion or 2 scallions
250 ml (1 cup) northern shrimp, lobster or snow crab, pulled
4 leaves of lettuce
25 ml (1 ½ Tbsp) mayonnaise
8 slices of bacon (plain or maple-flavoured)
10 ml (1 Tbsp) maple syrup (if using plain bacon)
4 hot dog rolls
15 g (1 Tbsp) butter
Salt and pepper to taste

Preparation

Dice the pepper, celery and onion.
Rough cut the seafood and lettuce.
Mix all ingredients with mayonnaise, salt and pepper and set aside in refrigerator.
Lay bacon strips on a sheet tray, making ripples so that they cook evenly on both sides. If the bacon is plain, baste with maple syrup.
Cook in oven at 200°C (400°F) for 10 minutes.
Take out of the oven and, once it has cooled, crumble the bacon.
Butter the hot dog rolls and toast in a frying pan on medium heat.
Fill the rolls with the mixture and top with bacon.