Stuffed Seafood Salad Rolls

From Eat What You Love by Marlene Koch

My inspiration for this recipe came from the ever-popular crab stands dotted along Fisherman’s Wharf in San Francisco where locals and visitors line up for fresh walk-away seafood specialties and sourdough bread. In my version of this local specialty I combine both crab and shrimp with Old Bay seasoning and a couple drops of Tabasco to create a creamy seafood filling stuffed into partially hollowed out sourdough rolls. These are definitely worth lining up for!

Makes 4 servings

1 cup lump crabmeat or imitation crabmeat (about 6 ounces)
1 cup cooked baby shrimp (about 6 ounces)
1/3 cup finely diced celery
3 tablespoons light mayonnaise
2 tablespoon low-fat plain yogurt
1/4 teaspoon Old Bay seasoning
2 to 3 drops Tabasco sauce
1/4 cup chopped green or red onion (optional)
4 sourdough rolls (about 2.25 ounces each)

In a large bowl, mix together the crab, shrimp, celery, mayonnaise, and yogurt. Add the Old Bay seasoning, Tabasco sauce, and onion if desired, and mix well.
Using a serrated knife, cut near the top third of each of the rolls, taking care not to cut all the way through the rolls. Pull out part of the bread from the bottom half of the roll to form a “well.” Discard the extra bread. Spoon the seafood salad mixture into each of the rolls.

Dare to Compare: Both the crab stand rolls and mine are made with sourdough bread, which has a lower glycemic index (the rate at which food will raise your blood sugar) than other white breads. Unfortunately the crab stand rolls are packed with a lot more than low-fat crab. Each stuffed roll is estimated to contain over 700 calories, 400 of which, or 45 grams, are from fat!

Nutrition information per serving (1 sandwich): Calories: 250; Carbohydrate: 25 g (Sugars: 2 g); Total Fat: 6 g (Saturated Fat: 1.5 g); Protein: 22 g; Fiber: 2 g; Cholesterol: 100 mg; Sodium: 590 mg

Food Exchanges: 3 Lean Meat, 1 1/2 Starch, 1 Fat
Carbohydrate Choices: 1 1/2
Weight Watchers Point Comparison: 5