Preparation
In a bowl combine mayonnaise, vinegar, parsley, lemon juice, green onions, salt, and pepper.
Gently fold in crab meat, folding to completely combine.
Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours. (Can be kept refrigerated for 5 days).
For serving, fill the rolls with the salad and garnish with extra sliced green onions. Serve and enjoy.
Pages: 1 2
