Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This healthier take on a lobster roll uses crab because it's usually easier (and less expensive) to buy. But by all means use lobster if you prefer. Serve with coleslaw and an ice-cold beer.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2011

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Recipe Summary test

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn't break up too much.

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  • Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.

Tips

Make Ahead Tip: Cover and refrigerate the crab filling (Step 1) for up to 1 day.

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. Crab from the U.S. and Canada are both considered good choices for the environment. 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.

Nutrition Facts

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.
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