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)
- 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 rice (recipe below) on bottom half of nori, 1/4-inch thick.
- Place crab filling 2/3 of the way up on rice.
- 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)