Snow Crab Rolls

What could be more Québécois than enjoying a snow crab guédille? Capitaine Crabe offers three ways to prepare it: traditional, with coriander; BLT style; crunchy and fresh.

Ingredients

Traditionnal, with coriander

½ lb snow crab meat, peeled
1 celery, cut into small pieces
1 iceberg lettuce, chopped into pieces
1 small bunch of coriander, finely chopped
1 green onion, finely chopped

Sauce

1 tbsp mayonnaise
1 tbsp natural yogurt
Grated zest and juice of about ½ lemon
Salt and pepper, to taste

Style BLT

½ lb snow crab meat, peeled
1 iceberg lettuce, chopped into pieces
2 slices of cooked bacon, finely chopped
Cherry tomatoes (to taste), chopped into pieces

Sauce

1 tbsp mayonnaise
1 tbsp natural yogurt
Grated zest and juice of about ½ lemon
Salt and pepper, to taste

Fresh and crunchy

¼ lb snow crab meat, peeled
¼ lb small fresh shrimps
1 iceberg lettuce, chopped into pieces
1 celery, cut into small pieces
1 green onion, finely chopped
Some slices of cucumber, to taste
Some alfalfa, to taste

SAuce

1 tbsp mayonnaise
1 tbsp natural yogurt
Grated zest and juice of about ½ lemon
Salt and pepper, to taste

Preparation

The method is simple: each time, mix the ingredients for the guédille on one side and the ingredients for the sauce on the other. Then assemble everything in a nice soft hot dog-style bun.

Preparation

10 minutes

Cooking

10 minutes

Servings

4 portions