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Shrimp and Crab Rolls

Shrimp and Crab Rolls

To speed your prep time, purchase cooked, peeled, and deveined shrimp.

Cooking Light SEPTEMBER 2004

  • Yield: 4 servings (serving size: 1 roll)

Ingredients

  • 1/4 cup light mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 8 ounces chopped cooked medium shrimp
  • 8 ounces lump crabmeat, shell pieces removed
  • 4 hot dog buns, toasted
  • 4 curly leaf lettuce leaves

Preparation

Combine first 3 ingredients in a medium bowl. Add celery, onion, shrimp, and crab; stir well to combine. Line each bun with 1 lettuce leaf; top each serving with 1/2 cup shrimp mixture.

Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 30%
  • Fat: 9.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 3.2g
  • Protein: 26.4g
  • Carbohydrate: 24g
  • Fiber: 1.7g
  • Cholesterol: 161mg
  • Iron: 3.8mg
  • Sodium: 713mg
  • Calcium: 130mg
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Shrimp and Crab Rolls recipe

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