A healthier take on a traditional lobster roll, these Mini Crab Rolls are made with
a creamy yogurt sauce and are perfect as an appetizer or light lunch!
a creamy yogurt sauce and are perfect as an appetizer or light lunch!
Mini Crab Rolls
Author: Sarah Bates | The Chef Next Door
Makes 12
Ingredients:
1/4 cup whole milk plain yogurt
1/4 cup finely chopped celery
1 green onion, white and light green parts only, finely sliced
1/4 teaspoon celery salt
1/4 teaspoon black pepper
Dash of cayenne pepper
1 pound crab meat
12 small soft dinner rolls
1/4 cup (1/2 stick) unsalted butter, melted
In a large bowl, whisk together the yogurt, celery, onion, celery salt, black pepper and cayenne pepper. Roughly chop the crab meat, then add to the bowl with the dressing. Stir to combine.
Preheat the oven to 350 degrees. Cut the rolls in half and place on a baking sheet. Brush the insides of the rolls with the melted butter. Bake in the oven until a light golden brown, about 10 minutes.
Divide the crab mixture among the bottom halves of the rolls, then add the tops and serve.
Bon Appétit!
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