Shrimp and Crab Salad Rolls
From Cooking Light (May 2005)
INGREDIENTS
Nutrition- 3
- 3tablespoons light mayonnaise
- 1tablespoon prepared horseradish
- 2teaspoons Dijon mustard
- 1⁄4teaspoon hot sauce
- 8ounces cooked shrimp, coarsely chopped (1 1/2 cups)
- 8
- 4small whole wheat hoagie rolls, split and toasted
DIRECTIONS
- 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.