Shrimp and Crab Salad Rolls

Shrimp and Crab Salad Rolls
Photo by Randy Mayor


  • 3 tablespoons chopped green onions
  • 4 small whole wheat hoagie rolls, split and toasted
  • 8 ounces coarsely chopped cooked shrimp (about 1 1/2 cups chopped)
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • ¼ teaspoon hot sauce
  • 2 teaspoons Dijon mustard
  • 1 tablespoon prepared horseradish
  • + 2 more ingredients
    • 3 tablespoons light mayonnaise
    • 4 small Boston lettuce leaves

Combine first 5 ingredients in a large bowl, and stir well. Add chopped cooked shrimp and lump crabmeat, stirring to combine. Line each hoagie roll with 1 lettuce leaf. Place 2/3 cup shrimp mixture in each bun.

View full recipe at My Recipes


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