These sushi-like appetizers use zucchini ribbons to wrap up a crab-filled package of flavor.

Source: Better Homes and Gardens


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Trim ends of zucchini. Using a sharp vegetable peeler, slice zucchini lengthwise into wide, flat ribbons. Discard first and last slices, and the seedy portions in the middle. (You will need 32 ribbons.) Set ribbons aside.

  • Carefully clean crabmeat, removing any shell or cartilage pieces. Drain crabmeat well in a colander, pressing with the back of a spoon to remove most of the liquid. Pat dry with paper towels. In a small bowl combine crabmeat, mayonnaise, wasabi paste, and salt. Seed and peel the avocado; cut into thin strips.

  • On a clean work surface, place one zucchini ribbon on top of another. For each roll-up, place 1 slightly rounded teaspoon of crab mixture at one end of a doubled zucchini ribbon. Top with avocado strips, a few shreds of carrot, and a basil leaf. Roll up; secure with toothpicks. If desired, cover and chill up to 30 minutes. Makes 16 appetizers.

Nutrition Facts

23 calories; fat 2g; cholesterol 4mg; carbohydrates 1g; insoluble fiber 1g; sugars 1g; protein 1g; vitamin a 388.7IU; vitamin c 3mg; niacin equivalents 0.4mg; folate 12.1mcg; vitamin b12 0.2mcg; sodium 37mg; potassium 111mg; calcium 10.1mg; iron 0.2mg.