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 EATING WELL.


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10 Min
No-Cook or Other


  • 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

How to Make Deconstructed Spicy Crab Roll


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

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