Shrimp and Crab Salad Rolls

Shrimp and Crab Salad Rolls Recipe
Randy Mayor
We loved the kick provided by the horseradish. For milder flavor, use one teaspoon horseradish. Look for horseradish in the condiment section near mustards. If you can't find crabmeat, double the amount of coarsely chopped cooked shrimp to three cups. Total time: 40 minutes.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 327
Caloriesfromfat 24 %
Fat 8.8 g
Satfat 1.1 g
Monofat 1.8 g
Polyfat 4.1 g
Protein 29.7 g
Carbohydrate 35.4 g
Fiber 5.4 g
Cholesterol 172 mg
Iron 4.2 mg
Sodium 766 mg
Calcium 152 mg

Ingredients

3 tablespoons chopped green onions
3 tablespoons light mayonnaise
1 tablespoon prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
8 ounces coarsely chopped cooked shrimp (about 1 1/2 cups chopped)
8 ounces lump crabmeat, drained and shell pieces removed
4 small whole wheat hoagie rolls, split and toasted
4 small Boston lettuce leaves

Preparation

Combine first 5 ingredients in a large bowl, and stir well. Add chopped cooked shrimp and lump crabmeat, stirring to combine. Line each hoagie roll with 1 lettuce leaf. Place 2/3 cup shrimp mixture in each bun.

Note:

Karen Levin,

Cooking Light

May 2005
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