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Deconstructed Spicy Crab Roll

November/December 2011

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Top rice crackers with pickled ginger and crabmeat for a sushi-bar-inspired appetizer. For the best flavor, use refrigerated pasteurized crabmeat labeled “jumbo.” Try a dollop of wasabi on top for extra zing.


Deconstructed Spicy Crab Roll Recipe

Makes: 2 dozen

Active Time:

Total Time:

Ingredients

  • 24 small round rice crackers
  • 24 slices pickled ginger
  • 4 ounces cooked jumbo crabmeat (about 1 cup; see Tip), drained if necessary, any shells or cartilage removed
  • 1 teaspoon toasted sesame seeds
  • 2 teaspoons hot sesame oil

Preparation

  1. Place a slice of pickled ginger on each cracker. Divide crab evenly among the crackers. Sprinkle with sesame seeds and drizzle with oil.

Tips & Notes

  • Tip: Crab from the U.S. and Canada are both considered good choices for the environment. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.

Nutrition

Per piece: 26 calories; 1 g fat (0 g sat, 0 g mono); 5 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 47 mg sodium; 19 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch


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Recipe Categories

Health & Diet Considerations
Gluten free
Low carbohydrate
Main Ingredient
Shellfish
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Holiday
New Year's Eve
Type of Dish
Appetizer
Ethnic/Regional
Asian
Japanese
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
20 minute dinner recipes
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