Fresh Crab Rolls

Name: Fresh Crab Rolls
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter, melted; 6 leaves Bibb or butter lettuce; 118 milliliters chopped celery; 454 grams fresh Dungeness or white crabmeat, separated into bite-size pieces; 2 teaspoons chopped fresh tarragon leaves; 2 cloves garlic, crushed; 170 grams Yoplait® Greek 100 plain yogurt (from 2-lb container); 59 milliliters chopped green onions (4 medium); 6 lime wedges, if desired; 170 grams jar marinated artichoke hearts, drained, chopped; 3 Tbsps mayonnaise; 1 teaspoons salt; 6 brioche or Parker House rolls, split

For $2.83 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 24g of protein, 13g of fat, and If you have butter, parker house rolls, greek 100 yogurt, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

In large bowl, mix yogurt, mayonnaise, tarragon, salt and garlic. Stir until well blended. Stir in crab, artichoke hearts, celery and green onions. Cover and refrigerate about 30 minutes to blend flavors.

Ingredients you will need

Artichoke Hearts

Green Onions

Mayonnaise

Tarragon

Celery

Garlic

Yogurt

Crab

Salt

Equipment you will use

Bowl

Heat 10-inch skillet over medium-high heat.

Equipment you will use

Frying Pan

Brush melted butter on cut sides of rolls.

Ingredients you will need

Butter

Roll

Place cut sides down in skillet; cook about 2 minutes or until toasted.

Equipment you will use

Frying Pan

Place rolls on plates; fill with lettuce and crab mixture.

Ingredients you will need

Lettuce

Roll

Crab

Serve with lime wedge.

Ingredients you will need

Lime Wedge

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

butter, melted 6leaves

Bibb or butter lettuce 118milliliters

chopped celery 454grams

fresh Dungeness or white crabmeat, separated into bite-size pieces 2teaspoons

chopped fresh tarragon leaves 2cloves

garlic, crushed 170grams

Yoplait® Greek 100 plain yogurt (from 2-lb container)59milliliters

chopped green onions (4 medium)6

lime wedges, if desired 170grams

jar marinated artichoke hearts, drained, chopped 3Tbsps

mayonnaise 1teaspoons

salt 6

brioche or Parker House rolls, split

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.