Summer Crab Rolls

Summer Crab Rolls
Photo by Randy Mayor

Ingredients

  • ¼ cup low-fat mayonnaise
  • ¼ cup low-fat mayonnaise
  • ¼ cup finely chopped Vidalia or other sweet onion
  • ¼ cup finely chopped Vidalia or other sweet onion
  • 6 plum tomatoes, each cut into 4 slices
  • 6 plum tomatoes, each cut into 4 slices
  • 12 Boston lettuce leaves (about 1 small head)
  • + 15 more ingredients
    • 12 Boston lettuce leaves (about 1 small head)
    • ½ teaspoon hot pepper sauce (such as Tabasco)
    • ½ teaspoon hot pepper sauce (such as Tabasco)
    • 1 teaspoon fresh lemon juice
    • 12 (1-ounce) dinner rolls, cut in half horizontally
    • 1 ½ tablespoons butter, softened
    • 12 (1-ounce) dinner rolls, cut in half horizontally
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Dijon mustard
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh chives
    • 1 teaspoon fresh lemon juice
    • 1 ½ tablespoons butter, softened
    • 1 pound lump crabmeat, drained and shell pieces removed
    • 1 pound lump crabmeat, drained and shell pieces removed

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 eac...

View full recipe at My Recipes

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