- 3 Tbsp chopped green onions
- 3 Tbsp light mayonnaise
- 1 Tbsp prepared horseradish
- 2 tsp Dijon mustard
- 1/4 tsp hot sauce
- 8 oz coarsely chopped cooked shrimp (about 1 1/2 cups chopped)
- 8 oz lump crabmeat, drained and shell pieces removed
- 4 small whole wheat hoagie rolls, split and toasted
- 4 small Boston lettuce leaves
- Combine first 5 ingredients in a large bowl, and stir well. Add chopped cooked shrimp and lump crabmeat, stirring to combine. Line each hoagie roll with 1 lettuce leaf. Place 2/3 cup shrimp mixture in each bun.
Katie: Mmm...this one was gooooood! :) I absolutely loved the horseradish and Dijon mustard flavors that came out in just about every bite of the sandwich. The lettuce provided a good balance. Even though this dish would be great to enjoy when it is warmer out, we decided to make it now as we hope for that warmer weather to be its way!
Potter: We threw this recipe in the mix hoping that our intentions would affect the weather and bring about some warmth. Alas, they did not but they did bring some delicious sandwiches to our dinner plates. While I would recommend this recipe for a spring or summer dish, on a porch/patio/deck/dock, it's delicious enough to be eaten any time. It is a very light dish that is surprising filling (I was planning on eating 2, maybe 3, sandwiches but only made it through 1). If you like seafood give this a try, if you don't like seafood give it a try anyway then realize you actually love seafood.