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Korean Crab Rolls
Korean Crab Rolls
0 Reviews
From: EatingWell Magazine, September/October 2016
This quick and healthy crab roll sandwich recipe with quick pickles gets a spicy twist from gochujang, also called Korean chile paste, found in many large supermarkets and Asian markets. Other Asian condiments, such as slightly sweet hoisin sauce, spicy Sriracha or savory miso would work well too.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¼ cup rice vinegar
- ¼ teaspoon salt
- 1 cup thinly sliced English cucumber
- ¼ cup mayonnaise
- 2 tablespoons gochujang
- 2 tablespoons minced shallot
- 8 ounces jumbo or lump crabmeat, drained and picked over (see Tip)
- 4 whole-wheat hot dog buns, toasted if desired
- 4 large leaves butter lettuce
Preparation
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- 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.
- 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 ⅓ 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.
- Serving size: 1 sandwich
- Per serving: 293 calories; 13 g fat(2 g sat); 4 g fiber; 29 g carbohydrates; 17 g protein; 23 mcg folate; 46 mg cholesterol; 7 g sugars; 0 g added sugars; 344 IU vitamin A; 1 mg vitamin C; 95 mg calcium; 2 mg iron; 731 mg sodium; 192 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, ½ vegetable, 1½ lean meat, 2 fat
