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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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