Summer Crab Rolls

Summer Crab Rolls Recipe
Randy Mayor
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.


4 servings (serving size: 2 rolls)

Recipe from

Cooking Light

Nutritional Information

Calories 320
Caloriesfromfat 23 %
Fat 8.3 g
Satfat 2 g
Monofat 1.2 g
Polyfat 3.2 g
Protein 22.2 g
Carbohydrate 40.8 g
Fiber 2.9 g
Cholesterol 83.1 mg
Iron 3.4 mg
Sodium 696 mg
Calcium 132 mg


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


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.

David Bonom,

Cooking Light

June 2006
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