Posted Friday, May 30th, 2014 by & filed under Recipe.

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If you love crab cakes and lobster rolls, then your taste buds are going to *dance* simply at the sight of this concoction. Crab salad rolls are the perfect blend of these seaside favorites – Gluten free? Ditch the roll and grab a fork instead!

Crab Salad Rolls | Red Stamp

Crab Salad Rolls | Red StampCrab Salad Rolls | Red Stamp

Crab Salad Rolls | Red Stamp

{makes 4 rolls}

¼ cup mayo
¼ cup olive oil
1 Tsp. paprika
1 Tsp. Dijon mustard
1 Tbsp. chives {chopped}
pinch of cayenne pepper
juice from ½ lemon
16 oz. flake crabmeat
½ pint cherry tomatoes {halved}
1 avocado {pitted + cubed}
1 mango {pitted + cubed}
4 Kaiser bread rolls

In a small mixing bowl, whisk mayo, olive oil, paprika, mustard, chives, cayenne + lemon juice until smooth. Using a spatula, mix in crabmeat, tomatoes, avocado + mango. Set aside. Cut Kaiser rolls in half and spread on crab mixture. Serve immediately.

Pair with a sweet, summertime salad and *fizzy* beverage.

Crab Salad Rolls | Red Stamp



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