Crab and Avocado Rolls
Ingredients
A note about gluten: When prepared with a gluten-free mayonnaise and served on gluten-free rolls, this recipe is gluten free.
- cooking spray, for toasting the hoagie rolls
4
hoagie rolls
½ cup
mayonnaise
¼ cup
finely chopped celery
3 tbsp.
finely minced shallots
1 tsp.
freshly grated lemon zest
2 tsp.
freshly squeezed lemon juice
½ tsp.
dried tarragon leaves
- dash
cayenne pepper (or more to taste)
- freshly ground Kowalski's California Sea Salt and Black Peppercorns, to taste
12 oz.
cooked crab, chopped (meat from about 2 lbs. fully cooked, shelled snow crab clusters)
- toppings, as desired: avocado, Roma tomatoes, Bibb lettuce and snipped fresh chives
Directions
- Preheat a nonstick griddle over medium heat.
- Spray cut sides of hoagie rolls with cooking spray; toast on preheated griddle, cut side down, until golden-brown (about 5 min.). Set rolls aside.
- In a small mixing bowl, combine mayonnaise, celery and shallots; stir in lemon zest and juice.
- Season dressing with tarragon, cayenne, salt and pepper.
- In a medium mixing bowl, combine crab with about ⅓ cup mayonnaise mixture; adjust seasoning to taste.
- Divide crab between rolls with desired toppings.
- Drizzle rolls with additional dressing; season with additional salt and pepper, if desired.
Tasty Tip:
- You can substitute canned jumbo lump crabmeat (such as Phillips brand from the Seafood Department) for all or part of the crab called for in this recipe.
Find It!
- Find hoagie rolls in the Bread Aisle.
