Seafood Rolls

• 2 cups cooked leftover fish, lobster, shrimp, crabmeat or mussels, or a mixture
• 13 cup mayonnaise, preferably nonfat
• 2 tablespoons finely chopped scallions
• 2 tablespoons finely chopped celery
• 1 tablespoon ketchup
• Salt and freshly ground black pepper
• 4 hot dog buns or other rolls Bread-and-butter pickles

1. Finely dice the seafood and put it in a bowl, taking care to pick out any bits of bone, cartilage or shell.
2. Mix the mayonnaise, scallions, celery and ketchup together and season to taste with salt and pepper.
3. Fold this mixture in with the seafood.
4. Lightly toast or grill the buns and pile the seafood mixture on each.
5. Serve with bread-and-butter pickles.

lobster, mayonnaise, scallions, celery, ketchup, salt, hot dog buns

Taken from cooking.nytimes.com/recipes/4833 (may not work)