Deconstructed Spicy Crab Roll
From EatingWell: November/December 2011
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.
- 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
- 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.
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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- Type of Dish
- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Main Ingredient
- Preparation/ Technique
- November/December 2011