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Mini Crab Sandwich Recipe
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Mini Crab Sandwich Recipe

20 Minutes
20 Min Prep
20 Min Cook
Look no further for a great crab sandwich recipe. Lump crab meat and more piled onto Hawaiian butter rolls makes this Mini Crab Sandwich Recipe a catch.
What You Need
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6 servings
Original recipe yields 6 servings
1 pkg. (12 oz.) Hawaiian savory butter rolls (12 rolls)
2 cans (6 oz. each) lump crabmeat, drained, flaked
1/2 cup chopped red peppers
1 stalk celery, chopped
1/4 cup KRAFT Mayo Homestyle Real Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. seafood seasoning
1 Tbsp. lemon zest
4 romaine lettuce leaves, quartered
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Let's Make It
1
Heat oven to 325°F.
2
Cut rolls horizontally in half; place, cut sides up, on baking sheet.
3
Bake 8 min. Meanwhile, combine all remaining ingredients except lettuce.
4
Fill rolls with lettuce and crabmeat mixture just before serving.
Kitchen Tips
Special Extra
For more crunch and flavor, add 1/4 cup chopped CLAUSSEN Kosher Dill Pickles to crabmeat mixture before using as directed.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 520mg
23%
Total Carbohydrates 32g
12%
Dietary Fibers 0.7879g
3%
Sugars 8g
16%
Protein 19g
38%
Vitamin A
60%
Vitamin C
20%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 2 mini sandwiches each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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