Crab Roll
This healthier take on a lobster roll uses crab because it's usually easier (and less expensive) to buy. Serve this crab roll with coleslaw and an ice-cold beer.
EatingWell Magazine, July/August 2011
Gallery
Ingredients
Directions
Tip
Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.
To make ahead
Cover and refrigerate the crab filling (Step 1) for up to 1 day.
Nutrition Facts
Serving Size:
1 crab roll, about 2/3 cup crab filling Per Serving:
238 calories; protein 21.5g; carbohydrates 29.3g; dietary fiber 4.1g; sugars 5.4g; fat 4.9g; saturated fat 0.8g; cholesterol 102.5mg; vitamin a iu 1306.9IU; vitamin c 10.4mg; folate 47mcg; calcium 162.3mg; iron 5.8mg; magnesium 46.2mg; potassium 269mg; sodium 768mg; thiamin 0.1mg; added sugar 4g.
Exchanges:
1 1/2 starch, 1/2 other carbohydrate, 2 lean meat, 1 fat
