Shrimp and Crab Salad Rolls

By mschweickert

Karen Levin, Cooking Light

MAY 2005

Ingredients

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

Preparation

Step 1

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.