Ingredients

• 2 pretzel or brioche buns

• Butter or oil to toast buns

• 6 oz can crab meat

• 4-6 jumbo shrimp, preferably shell on, deveined

• 2 Tbsp mayo

• 2 Tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tsp dijon

• ½ stalk celery, minced

• 1 green onion, chopped, white and green separated

• Salt, pepper, sweet paprika

• Butter lettuce, romaine, or cabbage

  Aromatics for shrimp poach (optional)

• ½ lemon

• Bay leaf

• Peppercorns

Directions

1. Fill a small pot with water. Add aromatics, squeezing the lemon into the water first. Bring it to a rapid boil over high heat, then turn off and let it stop boiling.

2. Set up a bowl with ice and water for the shrimp when it's finished. Add the shrimp to the pot, put the lid on, and let it sit 4-5 minutes, or until the shrimp are pink. Immediately move the shrimp (not aromatics) to ice.

3. In a medium-large bowl, combine mayo, mustard, lemon juice, zest, celery, and white parts of the green onion. Taste and adjust with salt, pepper, and paprika.

4. Drain the can of crab meat and add to the saucy mixture. Peel the shrimp, chop, and toss in the mixture.

5. Set a skillet to medium heat. Add the butter or oil, then open the buns and allow to toast.

6. Top the buns with the shrimp and crab mixture, then garnish with green onions and/or chives. Serve with lemon wedges.