Herb Crab Salad Maki-Sushi

Level:
Easy
Ingredients
  • 1/2 tablespoon honey
  • 1/2 tablespoon Dijon mustard
  • 1/2 lemon, juiced
  • 1/2 tablespoon canola oil
  • 1/2 pound fresh picked crab
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup basil chiffonade
  • 1 shallot, minced
  • Salt and white pepper to taste
  • 4 sheets of yaki-nori
Directions
  • 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 on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.


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