Ingredients
Units
Scale
- 3 12-in long zucchini
- Drizzle of olive oil
- Sprinkling of salt
- Roasted red pepper hummus-recipe here
- 1 cup of small diced English cucumber
- 2 avocados small dice
- 16 ounces of snow crab meat
- 2 tablespoons olive oil
- 2 tablespoons of lemon juice
- 1/4 cup chopped chives
- 1 tsp salt
- 1/2 tsp fresh grated pepper
- 1 oz fresh grated Parmesan cheese
Instructions
- 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.
- Category: Appetizers, Salads, Seafood, Recipes