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4.88
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33
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Crab Rolls
These are based off crab rolls I had at Obrycki's in Baltimore. Try to get good quality crab, as it matters. Tinned crab isn't very good here. Once made, the salad will keep a couple days in the fridge.
Prep Time
20
minutes
mins
Cook Time
0
minutes
mins
Total Time
20
minutes
mins
Course:
lunch, Main Course
Cuisine:
American
Servings:
4
people
Author:
Hank Shaw
Ingredients
1/4
cup
unsalted butter,
melted
1
pound
lump crabmeat
2
tablespoons
lemon juice
1/4
cup
mayonnaise
2
tablespoons
minced chives
1
stalk
celery,
minced
1/2
teaspoon
Old Bay seasoning
1/2
teaspoon
black pepper
4
hot dog buns
Instructions
Toss the crabmeat in the melted butter. Mix all the remaining ingredients except for the buns in a large bowl. Fold the crabmeat into this.
Grill or toast the buns; you can spread some butter on the buns first if you'd like. Fill with the crab mixture. Serve with pickles and potato chips.
Notes
NOTE
:
You can substitute crawfish tails, shrimp or lobster for the crab.
Nutrition
Calories:
415
kcal
|
Carbohydrates:
23
g
|
Protein:
25
g
|
Fat:
24
g
|
Saturated Fat:
9
g
|
Cholesterol:
84
mg
|
Sodium:
1259
mg
|
Potassium:
311
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
492
IU
|
Vitamin C:
13
mg
|
Calcium:
133
mg
|
Iron:
2
mg