Make these crab rolls ahead, and take them on a picnic. You can find a 12-pack of dinner rolls in the bakery section of your local supermarket. Substitute lobster or chopped shrimp for crab, if desired.
1/4 cup finely chopped Vidalia or other sweet onion
1/4 cup low-fat mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 tablespoons butter, softened
12 (1-ounce) dinner rolls, cut in half horizontally
12 Boston lettuce leaves (about 1 small head)
6 plum tomatoes, each cut into 4 slices
How to Make It
Combine first 7 ingredients in a large bowl; toss well.
Spread butter onto cut sides of rolls. Heat a large nonstick skillet over medium heat. Place 6 roll halves, cut side down, in pan for 1 minute or until toasted. Repeat procedure with remaining roll halves. Spoon 1/4 cup crab mixture onto each bottom roll half. Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.