CRABLESS PO' BOY
Yield Portion Size
| 5 | |
| 1 cup |
Vegan mayonnaise alternative
|
| 1 tbsp |
Cajun seasoning
|
| 1/2 tsp |
Hot pepper sauce
|
| 5 |
Hoagie rolls
|
| 2 cups |
Shredded romaine hearts
|
| 1 |
Beefsteak tomato, thin, half-moon slices
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 264 mg | 26% |
| Carbohydrate | 175 g | 57% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 66 g | 102% |
| Iron | 12 mg | 69% |
| Potassium | 974 mg | 0% |
| Calories | 1539 kcal | 77% |
| Sodium | 4626 mg | 193% |
| Protein | 62 g | 123% |
| Polyunsaturated Fat | 19 g | 97% |
| Saturated Fat | 8 g | 42% |
| Sugars | 19 g | 2% |
| Vitamin C | 12 mg | 20% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 400°F. Bake crabless cakes on a foil-lined sheet pan according to package directions.
-
Step 2
Combine the mayonnaise, Cajun seasoning and hot sauce in a small bowl and set aside.
-
Step 3
During final two minutes of the crabless cakes baking, toast the hoagie rolls in the oven.
-
Step 4
Spread the Cajun mayonnaise on the bottom of the roll. Top with sliced tomato and shredded lettuce. Cut each crabless cake in half and place over the lettuce.
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