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Thursday, May 20, 2010

Crab Roll Sandwiches

You could also substitute chopped lobster meat or peeled and deveined finely chopped shrimp for the crabmeat.

2 lbs Cooked Crabmeat
2 bunches Scallions, white and light greens parts only, thinly sliced
2 Celery Stalks, finely diced
1/2 cup Mayonnaise
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
8 to 10 Hoagie Rolls or Hot Dog Buns
8 leaves Leaf Lettuce or Bibb Lettuce
3 Ripe Tomatoes, sliced

Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat. In a bowl, combine the crabmeat, scallions, celery, lemon juice, mayo and salt and pepper. Cover and refrigerate for 30 minutes. Meanwhile, toast the rolls until lightly browned. Spoon some of the chilled crabmeat mixture onto half of each roll, then top with lettuce and tomato. Serve immediately. Serves 8 - 10.

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