Asian Crab Salad-Topped Brown Rice Crisps
- 2 whole scallions medium, trimmed and finely chopped, about 1/3 cup
- 2 tablespoons sandwich spread all-natural light, I used Spectrum Naturals Light Canola Mayo
- 1 teaspoon sesame oil
- 1/4 red bell pepper finely chopped, about 1/3 cup
- 8 ounces lump crabmeat drained if necessary
- 24 rice crackers brown, preferably tamari-seasoned, I used Edward & Sons Baked Tamari Sesame Brown Rice Snaps
- In a small mixing bowl, stir the scallions, sandwich spread, oil, and pepper until well combined. Gently stir in the crabmeat just until combined. Mound 1 tablespoon of the crab on each cracker. Serve immediately.
- Per serving: 87 calories, 8 g protein, 8 g carbohydrates (trace sugar), 2 g fat, trace saturated fat, 49 mg cholesterolnAKE IT TO GO! To make this a portable snack, pack the crab salad in a resealable plastic container and store it in a cooler bag or the refrigerator. Carry the crackers in a resealable plastic bag. You want to keep the crab salad and the crackers separate until the last minute so the crackers don't become soggy. Scoop the crab with the crackers and enjoy.
scallions, sandwich spread, sesame oil, red bell pepper, lump crabmeat, rice crackers
Taken from www.yummly.com/recipe/ASIAN-CRAB-SALAD-TOPPED-BROWN-RICE-CRISPS-1889698 (may not work)