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Summer Crab Rolls

Randy Mayor
Yield 4 servings (serving size: 2 rolls)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine first 7 ingredients in a large bowl; toss well.

  2. 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.