Dockside seafood roll - country cooking
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Radish roses (opt.) | ||
| 2 | tablespoons | Reduced-fat mayonnaise dressing |
| 1 | tablespoon | Skim milk |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Salt (opt.) |
| ½ | pounds | Imitation crabmeat (surimi), cut in chunks |
| 6 | ounces | Shelled, deveined, cooked small shrimp, thawed if frozen |
| 1 | large | Stalk celery, chopped |
| 4 | Frankfurter rolls | |
| Parsley sprigs (opt.) | ||
Directions
1. Prepare radish roses for garnish, if desired. In medium-size bowl, combine mayonnaise, milk, lemon juice, and salt, if desired. Add crabmeat, shrimp, and celery; toss until well coated.
2. Toast rolls, if desired. Fill each roll with one-fourth of crab-shrimp mixture. Garnish with parsley and radish roses, if desired.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary