Shrimp and Crab Salad Rolls

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 24%
  • Fat: 8.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 4.1g
  • Protein: 29.7g
  • Carbohydrate: 35.4g
  • Fiber: 5.4g
  • Cholesterol: 172mg
  • Iron: 4.2mg
  • Sodium: 766mg
  • Calcium: 152mg

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

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp and Crab Salad Rolls Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy