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Korean Crab Rolls
“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.”
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
1Whisk 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.
2Discard 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.