| Level: | Easy |
Ingredients
- 1/2 tablespoon honey
- 1/2 tablespoon Dijon mustard
- 1/2 lemon, juiced
- 1/2 tablespoon canola oil
- 1/2 pound fresh picked crab
- 1/4 cup chopped cilantro
- 1/4 cup chopped flat leaf parsley
- 1/4 cup basil chiffonade
- 1 shallot, minced
- Salt and white pepper to taste
- 4 sheets of yaki-nori
Instructions
- In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
- Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.
Reviews
I’ve been making this recipe for years and can’t believe I’m the first to review. Even though I have print out of recipe, I came here specifically to see if anyone had made comments or had ideas for making any part of it ahead (rice? nah….. crab mixture? probably not). Anyone?