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Crab Salad Rolls

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Ingredients

Adjust Servings:
1 1/2 lbs fresh lump crabmeat, drained
1/2 cup mayonnaise
1/4 cup minced sweet onion
1/2 teaspoon shichimi togarashi (japanese spice mixture)
1 tablespoon dijon mustard
1/2 teaspoon dry crushed red pepper
1 teaspoon fresh lemon juice
1 tablespoon minced green onion
1 tablespoon minced fresh cilantro
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
10 sesame or 10 plain mame nori
1/2 cup cooked sushi rice
1 head green leaf lettuce, rinsed and thoroughly dried
1 avocado, thinly sliced

Nutritional information

174.3
Calories
70 g
Calories From Fat
7.9 g
Total Fat
1.2 g
Saturated Fat
56.1 mg
Cholesterol
370.6 mg
Sodium
13.1 g
Carbs
2.6 g
Dietary Fiber
6 g
Sugars
13.9 g
Protein
173g
Serving Size

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Crab Salad Rolls

Features:
  • Gluten Free
Cuisine:

Serve with plum sauce.

  • 35 min
  • Serves 10
  • Easy

Ingredients

Directions

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Crab Salad Rolls, Serve with plum sauce , Serve with plum sauce


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Steps

1
Done

Combine First 11 Ingredients in a Medium Bowl. Place 1 Mame Nori Sheet on a Dry Work Surface With a Short End Toward You.

2
Done

Using Moistened Fingers, Place About 2 Teaspoons of the Rice Along the Short Edge Farthest from You. Place a Dry Lettuce Leaf on the Bottom Third of Wrapper.

3
Done

Spread 1/3 Cup Crabmeat Mixture on Top of Lettuce. Top With 4 Slices Each of Avocado and Mango.

4
Done

Place Another Dry Lettuce Leaf Atop Avocado and Mango. Starting With Short Edge Closest to You, Fold Wrapper Over Filling. Roll Toward Top Edge of Wrapper (toward the Rice), Pressing Firmly. (the Rice Will Keep the Roll Closed.) Lay Roll Seam-Side Down, and Repeat With Remaining Ingredients.

5
Done

Cut Each Roll Into 4 Pieces, and Place on a Serving Platter.

Avatar Of Elara Childress

Elara Childress

Culinary alchemist turning everyday ingredients into extraordinary dishes.

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