Faux Lobster Roll

I focus on not using processed foods in my cooking. I have done this since my girls were little. Sure, there were kielbasi and frozen perogies on occasion. I admit to that. But if you follow my cooking, there’s not a lot of processed foods. I will lean into bread and cheese as needed. But It’d like to think that is a minor offense.

But when we talk about ‘outside isle’ thinking, I hope I get some forgiveness tonight. Because I’m cooking a Faux Lobster Roll. Technically, still on the outside isle.

1 stalk of celery, small diced

2 Tablespoons of fresh dill, minced

1 Tablespoon fresh Parsley minced

½ Cup Dukes Mayo

8 oz Imitation crab logs sliced into chunks

2 Slit on top buns

1 diced up green onion to top

Combine the Celery, dill, Parsley, crab, mayo and lemon juice in a medium mixing bowl.

Sure, we could just toast the buns and put them in, and call it a day. That is a traditional Maine lobster-roll. But since we aren’t using lobster, I thought I’d take it to the next step. A double decker, BOTH cold and hot faux lobster rolls.

Create a warm Connecticut faux lobster roll fill, and TOP the faux Maine roll. I have never seen this done before.

So with the Maine fixings in the fridge, I heated some Kerrygold butter in my cast iron pan, tossed in some garlic, put in some fine diced faux crab legs (think of it as seasoning) and then hit it with some spicy old bay.

Pull that aside. Toast the split-on-top buns in that garlic/butter pan. Then plate.

Layers include: Bun. Maine faux lobster. Salad. Connecticut faux lobster.

Bingo. A crazy good sandwich. Sure, it’s not lobster, but it is REALLY GOOD! Really, really good.

Now I will behave myself and go back to cooking non-processed foods. But still…