Herb Crab Salad Rolls (Sushi) Recipe #338779
from Directory M
by dicentra
10 min | 10 min prep
SERVES 4
- 1/2 tablespoon honey
- 1/2 tablespoon Dijon mustard
- 1/2 lemon, juice of
- 1/2 tablespoon canola oil
- 1/2 lb fresh picked crabmeat
- 1/4 cup chopped cilantro
- 1/4 cup chopped flat leaf parsley
- 1/4 cup basil chiffonade
- 1 shallot, minced
- salt
- white pepper, to taste
- 4 sheets yaki nori (toasted sea weed sheets)
- In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
- Lay nori, shiny side down, on sushi mat and lightly pat rice (recipe below) on bottom half of nori, 1/4-inch thick. Place crab filling 2/3 of the way up on rice. Roll, moisten end to seal and let rest.
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5 stars