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.

Yield: 4 servings (serving size: 2 rolls)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Summer Crab Rolls Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy