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Wednesday, June 18 2014
Shrimp & Crab Roll Dinner
  • 8    ounces   cooked shrimp
  • 8    ounces   cooked lump crabmeat
  • 1/2   cup   mayonnaise
  • 1/4   cup   finely chopped celery
  • 2      scallions, trimmed and chopped
  • 2    tablespoons   fresh lemon juice
  • 1    tablespoon   chopped fresh dill
  • 1    teaspoon   crab boil seasoning, such as Old Bay
  • 4    tablespoons   butter, unsalted
  • 6      thick slices Panera White Whole Grain bread
  • 6      small butter lettuce or Bibb lettuce leaves, optional
Combine the shrimp, crabmeat, mayonnaise, celery, scallions, lemon juice, dill, and crab boil seasoning in a bowl.
Melt the butter in a large skillet or griddle over medium heat. Add the bread and rotate and flip it to coat both sides with butter. Toast in the skillet or griddle until lightly browned, 2 to 3 minutes per side.
Spoon the mixture in a column down the center of the bread, adding the lettuce leaves, if desired. Fold the bread around the filling as for a hot dog on a bun. Serve immediately.
Look for canned pasteurized crabmeat in the refrigerated seafood case at your market.

nutrition information
Per Serving: cal. (kcal) 354, Fat, total (g) 24, chol. (mg) 149, carb. (g) 15, fiber (g) 2, pro. (g) 20, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:47 am   |  Permalink   |  0 Comments  |  Email

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