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Crab And Vegetable Roll Ups Recipe
|Zucchini/Yellow summer squash||2 Medium|
|Cooked lump crab meat||1⁄2 Cup (8 tbs)|
|Mayonnaise/Salad dressing||1 Tablespoon|
|Wasabi paste||1 Teaspoon|
|Coarsely shredded carrot||2 Tablespoon|
|Basil leaves||18 Small|
Serving size: Complete recipe
Calories 463 Calories from Fat 273
% Daily Value*
Total Fat 32 g49.4%
Saturated Fat 3.9 g19.4%
Trans Fat 0 g
Cholesterol 10.7 mg
Sodium 686.9 mg28.6%
Total Carbohydrates 28 g9.2%
Dietary Fiber 13.4 g53.4%
Sugars 10.2 g
Protein 21 g42.9%
Vitamin A 136.9% Vitamin C 128.4%
Calcium 12.8% Iron 19.5%
*Based on a 2000 Calorie diet
Using a sharp vegetable peeler, slice zucchini lengthwise into wide, flat "ribbons."
Discard first and last slices, and the seedy portions in the middle.
Set ribbons aside.
Carefully clean crabmeat, removing any shell or cartilage pieces.
Drain crabmeat well in a colander, pressing with the back of a spoon to remove most of the liquid.
Pat dry with paper towels.
In a small bowl combine crabmeat, mayonnaise, wasabi paste, and salt.
Seed and peel the avocado; cut into thin strips.
On a clean work surface, place one zucchini ribbon on top of another.
For each roll-up, place 1 slightly rounded teaspoon of crab mixture at one end of two layers of zucchini ribbon.
Top with avocado strips, a few shreds of carrot, and a basil leaf.
Roll up; secure with toothpicks.
If desired, cover and chill up to 30 minutes.