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.
