SHRIMP AND CRAB SALAD ROLLS FOR THE DRESSING:3 tablespoons chopped green onions
3 tablespoons light mayonnaise
1 tablespoon prepared horseradish (or to taste)
2 tsp. Dijon mustard
1/4 tsp. hot sauce
FOR THE SALAD:8 oz. coarsely chopped cooked shrimp (about 1 1/2 cups chopped)
8 oz. lump crabmeat, drained and cleaned
FOR SERVING:4 small whole wheat hoagie rolls, split and toasted
4 small Boston lettuce leaves
Combine the ingredients for the dressing 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.
Makes 4 servings
Source:
Cooking Light magazine, May 2005