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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light JUNE 2006

  • Yield: 4 servings (serving size: 2 rolls)

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

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.

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
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Summer Crab Rolls recipe

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