Bobby's Seafood Grill
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Bobby’s Seafood Grill Seafood restaurant in Roanoke Rapids
1945 Roanoke Ave, Roanoke Rapids, NC 27870
Sunday: 11AM-9PM | Monday: 11AM-9PM | Tuesday: 11AM-9PM | Wednesday: 11AM-9PM | Thursday: 11AM-9PM | Friday: 11AM-9PM | Saturday: 11AM-9PM
America/New_York time zone
3.9 average rating from 15 reviews for Bobby’s Seafood Grill
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Business Name: Bobby's Seafood Grill
Address: 1945 Roanoke Ave
Roanoke Rapids
North Carolina
27870
United States
Roanoke Rapids
North Carolina
27870
United States
Caraway Rye Crackers Recipe
Preheat oven to 350ºF. Mix rye flour, all-purpose flour, caraway seed, sugar, baking soda, garlic salt and onion salt in medium mixing bowl. Add Crisco Oil. Stir with fork until moistened. Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
Divide dough in half. Place one half between 2 large sheets waxed paper. Roll dough 1/16 inch thick. Remove top sheet waxed paper. Cut dough into 1-1/2-inch shapes. Repeat with remaining dough. Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with fork. Bake at 350ºF, 10 to 15 minutes or until crisp and golden brown. Remove to wire rack.
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Grilled Beef Rice Bowl with Pickles and Dipping Sauce
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Crispy Sushi Rolls with Soy Sauce (Baked Crunch Version)
Crispy sushi-roll-style bites baked for golden crunch, filled your way, and served with soy sauce for dipping—perfect for home cooks and sushi fans.
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A soft, olive-oil-rich sheet-pan focaccia gets a garden-style finish with zucchini, tomatoes, and herbs, plus tips for crisp edges and storing leftovers.
Greek-Style Summer Table: Lemony Tomato Salad & Charred-Olive Pasta (Shared Meal for Friends)
Serve a bright, make-ahead lemony tomato salad alongside a glossy charred-olive garlic pasta skillet—perfect for a Greek-style shared table.
Brazilian Quindim with Orange Caramel Sauce
This small-batch Brazilian quindim bakes into glossy coconut custards, then gets a bright orange caramel finish for a special-occasion dessert.
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A Spanish-inspired seafood paella with tender shrimp, mussels that open on cue, and lemony rice—served with a chilled sangria-style drink.
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