Low-Cal Crab Roll

• 1/4 cup low-fat mayonnaise
• 1 tablespoon freshly grated lemon zest
• 3 tablespoons lemon juice
• 10 dashes hot sauce, such as Tabasco
• 1/2 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1/4 cup finely chopped shallot
• 1/4 cup finely chopped celery
• 1/4 cup thinly sliced fresh chives, divided
• 12 ounces cooked crabmeat (about 2 cups; see Tip), drained if necessary, any shells or cartilage removed
• 8 leaves red or green leaf lettuce
• 4 whole-wheat hot dog buns (toasted, if desired)

1. Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn't break up too much.
2. Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.
3. TIPS & NOTES
4. Make Ahead Tip: Cover and refrigerate the crab filling (Step 1) for up to 1 day.
5. Tip: Crabmeat (already removed from the shell) can be purchased canned, in shelf-

lowfat mayonnaise, freshly grated lemon zest, lemon juice, hot sauce, freshly ground pepper, salt, shallot, celery, fresh chives, crabmeat, red, buns

Taken from www.epicurious.com/recipes/member/views/low-cal-crab-roll-52998521 (may not work)