Rating: 3 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe by Cooking Light June 2006

Gallery

Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large bowl; toss well.

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  • 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.

Nutrition Facts

320 calories; calories from fat 23%; fat 8.3g; saturated fat 2g; mono fat 1.2g; poly fat 3.2g; protein 22.2g; carbohydrates 40.8g; fiber 2.9g; cholesterol 83.1mg; iron 3.4mg; sodium 696mg; calcium 132mg.
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