Shrimp and Crab Salad Rolls

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From Cooking Light (May 2005)

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Ingredients [?]

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  • add   1 tablespoon prepared horseradish
  • add   3 tablespoons light mayonnaise
  • add   1/4 teaspoon hot sauce
  • add   8 ounces lump crabmeat
  • add   8 ounces cooked shrimp, coarsely chopped (1 1/2 cups)
  • add   2 teaspoons Dijon mustard
  • add   4 lettuce leaves
  • add   4 small whole wheat hoagie rolls
  • add   3 tablespoons green onions


  1. Combine first 5 ingredients in a large bowl, and stir well.
  2. Add chopped cooked shrimp and lump crabmeat, stirring to combine.
  3. Line each hoagie roll with 1 lettuce leaf.
  4. Place 2/3 cup shrimp mixture in each bun.