Neighborhood Eats: LoLo's Seafood Shack

Lauren Glassberg Image
Friday, April 10, 2015
Neighborhood Eats: Lolo's Seafood Shack
Lauren Glassberg visits the Carribean and Cape Cod style restaurant in Harlem.

This week in Neighborhood Eats, a mash up of the Caribbean and Cape Cod: it's a variety of seafood being served up at LoLo's Johnny Cakes in Harlem.



It's a Caribbean-styled getaway in the heart of Harlem, where Skai young grew up.



"I thought we could offer something that's very healthy to the neighborhood, and also have something that says casual and fun for families to go to and friends to gather," Young said.



In the Caribbean they call that kind of place a LoLo, which is why this is called LoLo's seafood shack.



"The flavors we have here are authentic, but it's my take on an authentic flavor," chef Raymond Mohan said.



Mohan is also Skai's husband. He grew up in Guyana and brings a touch of South America to his cooking, but you will find plenty of items inspired by Maine or Cape Cod.



For more information, visit LoLo's Seafood Shack online.



LoLo's Johnny Cakes


Recipe yields 8 servings


6 oz portion



Place all dry ingredients in a mixing bowl and mix together by hand


3 cup flour


12 cup of corn meal


2 tablespoons of baking powder


3 tablespoon of sugar


12 teaspoon salt


2 tablespoons of chopped scallions


1 teaspoon of chopped fresh thyme


Add 1 cup of water



Knead dough until it forms into ball then portion out in 6 oz balls portions.


Place on pan cover and with plastic.


Allow to rest for 1 hour at room temperature.



Place each 6 oz ball of dough in a tortilla press


Fry at 350 degrees for 3 to 4 minutes turning it over until golden brown.



LoLo's Soft Shell Crab and Bake



Step 1


Pickled cabbage


Place in a bowl and mix:


1 cup of slice thin white cabbage


2 tablespoon white vinegar


1 teaspoon salt


- let sit overnight



Step 2


2 slices of plum tomato for each sandwich



Step 3


Crisps bacon and cut in half


set aside



Step 4


Mix together:


2 cups rice flour


2 tablespoon old bay



Step 5


Dredge each soft shell crab in the mixture and fry at 350 degree for 3 to 4 minutes until crispy



Step 6


Assemble and plate



Slice each Johnny Cake open (creating a pita pocket)


Add Soft Shell Crab


2 sliced tomatoes


1 tablespoon of pickled cabbage


2 pieces of crisped bacon


1/2 tablespoon remoulade sauce



Remoulade sauce



Place in a mixing bowl and mix well:


1 cup mayo


1 tablespoon of mustard


2 tablespoon of finely chopped pickles


Juice of 1 lemon


Zest of 1 lemon


1 teaspoon of salt


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