Fresh Crab Rolls

Fresh Crab Rolls

Enjoy these crab rolls that are made with yogurt and Progresso® artichoke hearts – a tasty dinner.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

6

crab

1
container (6 oz) Greek Fat Free plain yogurt
3
tablespoons mayonnaise
2
teaspoons chopped fresh tarragon leaves
1/2
teaspoon salt
2
cloves garlic, crushed
1
lb fresh Dungeness or white crabmeat, separated into bite-size pieces
1
jar (6 oz) Progresso® marinated artichoke hearts, drained, chopped
1/2
cup chopped celery
1/4
cup chopped green onions (4 medium)
1
tablespoon butter, melted
6
brioche or Parker House rolls, split
6
leaves Bibb or butter lettuce
6
lime wedges, if desired
  1. In large bowl, mix yogurt, mayonnaise, tarragon, salt and garlic. Stir until well blended. Stir in crab, artichoke hearts, celery and green onions. Cover and refrigerate about 30 minutes to blend flavors.
  2. Heat 10-inch skillet over medium-high heat. Brush melted butter on cut sides of rolls. Place cut sides down in skillet; cook about 2 minutes or until toasted.
  3. Place rolls on plates; fill with lettuce and crab mixture. Serve with lime wedge.
Makes 6 crab rolls

Nutrition Information:

1 Serving (1 Crab Roll)
  • Calories 450
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 5g,
    • Trans Fat 1 1/2g),
  • Cholesterol 140mg;
  • Sodium 760mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.