Deconstructed Spicy Crab Roll

LINDA BAILEY

By
@miffed13

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 EATING WELL.


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Rating:

Serves:

24

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

24 small
round rice crackers
24 slice
pickled ginger
4 oz
cooked jumbo crabmeat, any shells or cartilage removed
1 tsp
toasted sesame seeds
2 tsp
hot sesame oil

Directions Step-By-Step

1
Place a slice of pickled ginger on each cracker. Divide crab evenly among the crackers. Sprinkle with sesame seeds and drizzle with oil.

About this Recipe