These were OK but definitely had too much onion. If we have them again we will cut the onion amount and add some black pepper.
Summer Crab 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.
More From Cooking Light
- Calories: 320
- Calories from fat: 23%
- Fat: 8.3g
- Saturated fat: 2g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 3.2g
- Protein: 22.2g
- Carbohydrate: 40.8g
- Fiber: 2.9g
- Cholesterol: 83.1mg
- Iron: 3.4mg
- Sodium: 696mg
- Calcium: 132mg
- 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.
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