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CRAB ROLLS Buttery buns and sweet crab are a match made in heaven, especially when fresh chives and bright lemon juice are added to the mix.


READY IN 7 MIN. – SERVINGS 4


4 hot dog buns 1 lb cooked lump crab ¼ cup mayonnaise 2 tsp lemon juice


2 tbsp finely chopped chives


1 tbsp melted butter 1


/8 tsp smoked paprika


STEP 1 Split open the buns and lightly toast. STEP 2 Meanwhile, in a medium bowl, pick over the crab to remove any pieces of shell. STEP 3 To crab, add the mayonnaise, lemon juice, and chives. Gently stir to combine. Season with salt and pepper to taste. STEP 4 Brush insides of buns with the butter. Divide crab mixture among the buns. Sprinkle the smoked paprika on top of crab.


Per serving: 313 calories, 16g fat, 4g saturated fat, 135mg cholesterol, 822mg sodium, 21g carbohydrate, 1g fiber, 3g sugar, 22g protein


SIMPLE SWAP: For a gluten-free version, skip the buns and serve it over greens.


Lump


crab meat Ready-to-eat crab makes summer meals a snap.


www.savoryonline.com | July/August 2019 43


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