Deconstructed Spicy Crab Roll

Deconstructed Spicy Crab Roll

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.

From EatingWell: November/December 2011
Yield: 2 dozen
Active Time: 10
Total Time: 10

Ingredients

Preparation

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.

Nutrition

Nutrition Per Serving: 26 calories; 1 g fat (0 g sat, 0 g mono); 5 mg cholesterol; 7 g carbohydrates; 1 g protein; 0 g fiber; 47 mg sodium; 19 mg potassium.

Nutrition Bonus:

1/2 Carbohydrate Serving

Exchanges: 1/2 starch