Thursday, October 10, 2013

Cajun Crab Rolls

Cajun Crab Roll - photo courtesy of the Cooking Corner.
    Crab cakes are one of my favorites, but living in the Midwest doesn't always give us access to fresh seafood. I've seen lobster rolls on TV and thought that I could combine the two ideas, using imitation crab. The stores here often have it on sale, so it's an affordable sandwich. There are only a few basic ingredients, but the flavor is unique. Of course, canned lump crab can always be substituted if it's in your budget.

Cajun Crab Rolls
2 - 8 oz. pkg. imitation crab, cut in 1-inch chunks
2-3 heaping T. mayonnaise
1/ 4 cup onions, diced fine
1/ 8 cup red and/or green bell peppers, diced fine

1/8 tsp. celery seed
3/4 tsp. Cajun seafood seasoning (like Old Bay)
salt and pepper to taste
4 hoagie or sub buns (or even hot dog buns)

Mix all ingredients in small bowl.

Stir lightly so as to not break up crab meat too much.

Let chill for 30 minutes or overnight.

Spoon into buns, filling well. Serves 4.

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