Categories: Appetizers, Cooking Light, Seafood

Ingredients

• 3 tablespoons green onions, chopped
• 3 tablespoons light mayonnaise
• 1 tablespoon prepared horseradish
• 2 teaspoons Dijon mustard
• 1/4 teaspoon hot sauce
• 8 ounces cooked shrimp, coarsely chopped (1 1/2 cups)
• 8 ounces lump crabmeat, drained and shell pieces removed
• 4 small whole wheat hoagie rolls, split and toasted
• 4 lettuce leaves

Directions

1. Combine first 5 ingredients in a large bowl, and stir well.

2. Add chopped cooked shrimp and lump crabmeat, stirring to combine.

3. Line each hoagie roll with 1 lettuce leaf.

4. Place 2/3 cup shrimp mixture in each bun.

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