Crab Salad Rolls With Ginger-Plum Sauce Recipe

Name: Crab Salad Rolls With Ginger-Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh lump crabmeat, drained; 1/2 cup mayonnaise; 1/4 cup minced Maui or other sweet onion; 1/2 teaspoon shichimi togarashi (Japanese spice mixture); 1 tablespoon Dijon mustard; 1/2 teaspoon dried crushed red pepper; 1 teaspoon fresh lemon juice; 1 tablespoon minced green onion; 1 tablespoon minced fresh cilantro; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 10 sesame or plain mame nori sheets; 1/2 cup cooked sushi rice; 1 head green leaf lettuce, rinsed and thoroughly dried; 1 avocado, thinly sliced; 1 mango, thinly sliced

Servings: persons

1 1/2 pounds fresh lump crabmeat, drained
1/2 cup mayonnaise
1/4 cup minced Maui or other sweet onion
1/2 teaspoon shichimi togarashi (Japanese spice mixture)
1 tablespoon Dijon mustard
1/2 teaspoon dried crushed red pepper
1 teaspoon fresh lemon juice
1 tablespoon minced green onion
1 tablespoon minced fresh cilantro
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
10 sesame or plain mame nori sheets
1/2 cup cooked sushi rice
1 head green leaf lettuce, rinsed and thoroughly dried
1 avocado, thinly sliced
1 mango, thinly sliced

1
Prepare Ginger-Plum Sauce; set aside.
2
Combine next 11 ingredients in a medium bowl. Place 1 mame nori sheet on a dry work surface with a short end toward you. Using moistened fingers, place about 2 teaspoons of the rice along the short edge farthest from you. Place a dry lettuce leaf on the bottom third of wrapper. Spread 1/3 cup crabmeat mixture on top of lettuce. Top with 4 slices each of avocado and mango. Place another dry lettuce leaf atop avocado and mango. Starting with short edge closest to you, fold wrapper over filling. Roll toward top edge of wrapper (toward the rice), pressing firmly. (The rice will keep the roll closed.) Lay roll seam-side down, and repeat with remaining ingredients.
3
Cut each roll into 4 pieces, and place on a serving platter. Serve with Ginger-Plum Sauce.

1776

kcal

Calories

148

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds fresh lump crabmeat, drained, 1/2 cup mayonnaise, 1/4 cup minced Maui or other sweet onion, 1/2 teaspoon shichimi togarashi (Japanese spice mixture), and more.

Yes, Crab Salad Rolls With Ginger-Plum Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Salad Rolls With Ginger-Plum Sauce

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