Summer Crab Rolls

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.

Yield: 4 servings (serving size: 2 rolls)

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

Preparation

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

Nutritional Information

Calories:

320 (23% from fat)

Fat:

8.3g (sat 2g,mono 1.2g,poly 3.2g)

Protein:

22.2g

Carbohydrate:

40.8g

Fiber:

2.9g

Cholesterol:

83.1mg

Iron:

3.4mg

Sodium:

696mg

Calcium:

132mg