Cucumber Maki Crab Rolls
Extract from The Art of Eating Well • By Jasmine Hemsley and Melissa Hemsley
About
The Art of Eating Well
MAKES 10–12 PIECES
Rice-free sushi?We love sashimi (that’s just the raw fish), but you need to
be able to access high-quality and super-fresh fish – something that most
of us can’t really do. So, our Cucumber Maki Crab Rolls are a great faux
option. They are perfect for entertaining and there’s no rolling technique
needed either – it’s actually a pretty easy dish despite its creativity!
This is a good way of using up leftover poached or smoked salmon. It’s
also a nice way of eating the expensive treat of some crab as a little goes
a long way once you’ve mixed it with the other ingredients. Avocado is a
must and so is a mayonnaise. An old-school melon baller will give you an
easier job and a neater finish.
-
P S. added Cucumber Maki Crab Rolls to Food
29 Aug 11:04
-
Ebury Publishing published her project Cucumber Maki Crab Rolls
22 Aug 15:37
You Will Need
-
Step 1
Drain any liquid from the crab and put it in a bowl
with the avocado, spring onion, mayonnaise, lime juice
and a pinch of salt. Mix very carefully to avoid crushing
the ingredients and then stir in the chilli, to taste. -
Step 2
Wash the cucumber and remove one end. Cut the
cucumber into even 2.5 cm thick slices. -
Step 3
Use a small knife to carefully cut out the flesh
from the centre of the cucumber, leaving just a few
millimetres of flesh all the way around.We found the
neatest way was to use a melon baller to scoop the
seeds out, leaving the bottom of the cucumber intact. -
Step 4
Distribute the crabmeat mixture between each
cucumber roll. Finish with a sprinkle of sesame seeds
and serve with the tamari,wasabi or pickled ginger.
