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.

David Bonom
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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