Summer Crab Rolls

Name: Summer Crab Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 smalls 12 Boston lettuce leaves (about 1 small head); 2 Tbsps butter, softened; 1 Tbsp Dijon mustard; 28 grams 12 dinner rolls, cut in half horizontally; 2 Tbsps chopped fresh chives; 1 teaspoon fresh lemon juice; 59 milliliters low-fat mayonnaise; 454 grams lump crabmeat, drained and shell pieces removed; 1 teaspoons hot pepper sauce (such as Tabasco); 6 plum tomatoes, each cut into 4 slices; 59 milliliters finely chopped Vidalia or other sweet onion

This recipe makes 4 servings with 215 calories, 23g of protein, and 9g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Only Head to the store and pick up boston lettuce leaves, plum tomatoes, vidalia, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine first 7 ingredients in a large bowl; toss well.

Equipment you will use

Bowl

Spread butter onto cut sides of rolls.

Ingredients you will need

Butter

Spread

Roll

Heat a large nonstick skillet over medium heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Crab

Roll

Equipment you will use

Frying Pan

Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.

Ingredients you will need

Tomato Slices

Lettuce

Crab

Roll

Equipment

Bowl

Frying Pan

Ingredients

Servings:

12smalls

12 Boston lettuce leaves (about 1 small head)2Tbsps

butter, softened 1Tbsp

Dijon mustard 28grams

12 dinner rolls, cut in half horizontally 2Tbsps

chopped fresh chives 1teaspoon

fresh lemon juice 59milliliters

low-fat mayonnaise 454grams

lump crabmeat, drained and shell pieces removed 1teaspoons

hot pepper sauce (such as Tabasco)6

plum tomatoes, each cut into 4 slices 59milliliters

finely chopped Vidalia or other sweet onion

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing 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. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.