Deconstructed Spicy Crab Roll

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From: EatingWell Magazine 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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 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

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  1. 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 information

  • Serving size: 1 piece
  • Per serving: 26 calories; 1 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 1 g protein; 1 mcg folate; 5 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 53 mg sodium; 19 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch

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