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.

Source: EatingWell Magazine, November/December 2011




Ingredient Checklist


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



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 Facts

1 piece
26 calories; protein 1.3g; carbohydrates 3.8g; dietary fiber 0.2g; fat 0.6g; saturated fat 0.1g; cholesterol 5.5mg; folate 1mcg; calcium 6.7mg; iron 0.3mg; magnesium 5.9mg; potassium 18.6mg; sodium 53.3mg.

1/2 starch