Herb Crab Salad Rolls (Sushi)

• 12 tablespoon honey
• 12 tablespoon Dijon mustard
• 12 lemon, juice of
• 12 tablespoon canola oil
• 12 lb fresh picked crabmeat
• 14 cup chopped cilantro
• 14 cup chopped flat leaf parsley
• 14 cup basil chiffonade
• 1 shallot, minced
• salt
• white pepper, to taste
• 4 sheets yaki nori (toasted sea weed sheets)

1. In a bowl, whisk together honey, mustard, lemon juice and oil.
2. Add crab, herbs and minced shallot.
3. Season with salt and pepper and check flavor.
4. Lay nori, shiny side down, on sushi mat and lightly pat rice (recipe below) on bottom half of nori, 1/4-inch thick.
5. Place crab filling 2/3 of the way up on rice.
6. Roll, moisten end to seal and let rest.

honey, mustard, lemon, canola oil, fresh picked crabmeat, cilantro, flat leaf parsley, basil chiffonade, shallot, salt, white pepper, yaki nori

Taken from www.food.com/recipe/herb-crab-salad-rolls-sushi-338779 (may not work)