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.
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
How to Make It
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.
I love this recipe, and make it often. I do, however, make several modifications, since the recipe as it is written is rather bland. I use immitation crab meat rather than real, because it is much more affordable. I also add celery in equal measure with the onion, to add a little more bulk and crunch. Because I love garlic, I also add about a 1/4 to 1/2 teaspoon of garlic powder, and a little bit of ground black pepper as well since I omit the pepper sauce. The whole thing gets much tastier after sitting overnight in the fridge to let the flavors blend!
I thought this was delicious but I did make changes. I used a mix of jumbo lump crab, lobster, and king crab that I had left over from new years. I toasted the roll in the toaster oven and buttered it with Wegmans shallot thyme finishing butter. I did not add lettuce or tomato, but did sprinkle with old bay seasoning. I served this with bacon & brown sugar collard greens, (also CL). I would definitely make this the next time I have left overs.
I added a lot more lemon juice--about 2 tbsp--and some salt and pepper, and it was delicious. I also let it sit in the fridge overnight before serving, and that seemed to make all the flavors come together. It definitely was less bland the next day.
I made this for a Valentine's Day picnic and was definitely left wanting more flavor. I might try it again with more lemon, Tabasco, and Dijon. My husband had his second serving open-faced, which was less bready, but the flavor was so bland that I moved on to something else. A clean crab flavor, just boring as-is.
This was horrible, big waste of money as it was an expensive recipe. I don't think using shrimp instead of crab would've made it any better. It was just completely lacking in flavor. As some one else said, it wasn't as messy as I expected, but my advice is to go all out and do a traditional lobster roll
Easy to make, quick fix for summer. Tasted fine, it's just that it seemed to be lacking a specific flavor. This could be my fault as i did not have lemon juice on hand and maybe that's the "zing" i was looking for. Still a tasty and quick recipe. We would make it again and experiment. I served it with homemade macaroni salad and sour cream and onion potatoe chips.