Korean Crab Rolls
Whisk vinegar and salt in a medium bowl until the salt is dissolved. Add cucumber and toss to coat. Let stand at room temperature, stirring occasionally, for 20 minutes. Transfer the cucumber to a small bowl with a slotted spoon.Advertisement
Discard all but 1 tablespoon of the vinegar; whisk in mayonnaise, gochujang and shallot. Add crab and gently stir to combine. Line each bun with lettuce and top with about 1/3 cup of the crab mixture and some cucumber slices.
Crab is available in a range of “grades.” For a sweeter flavor and more toothsome bite, choose a larger grade, such as jumbo or lump. All crabs from the U.S. and Canada are considered good choices for the environment. If you live in an area known for fresh crab, you may be able to get it freshly cooked from your seafood counter versus buying it in a can.
1 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat