These crab rolls make a light and refreshing lunch or dinner when served with a side salad or use as an appetizer in place of a traditional green salad. Best when served immediately but instructions can be found at the bottom of the recipe in case they need to be made ahead. Thanks to Logan’s Daily Catch and Liquid Gold for their amazing partnership.
Use a mandolin or potato peeler to cut the zucchini into ribbons that are 1/8 inch in thickness.
Place the ribbons on a plate, drizzle with olive oil sprinkle with sea salt.
Heat grill too high.
Place the zucchini ribbons on the grill mark and soften. Set aside to cool.
Combine the cucumber, avocado, crab meat, 2 tablespoons of olive oil, lemon juice, chives, salt, and pepper in a bowl and gently mix to combine.
Spread each cooled zucchini ribbon with the roasted red pepper hummus, and top with the crab meat mixture leaving about an inch and a half at the top with no mixture.
Getting at the top tightly roll the ribbon and place in a casserole dish with the spiral facing up.
Continue with the remaining zucchini ribbons.
Top with the fresh grated Parmesan cheese.
Note: the crab rolls are best when served fresh however if you are going to be making them an hour or two ahead it is advised to place a small cooling rack inside your casserole dish so that the rolls are not sitting in any juice that may be expelled. Cover the rolls with a piece of paper towel so that the avocado is not exposed to the light and then wrap with Saran.