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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light MAY 2005

  • Yield: 4 servings


  • 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


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.

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

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Shrimp and Crab Salad Rolls recipe