Directions
1. Remove the crab meat from the shell and steam for about 5 minutes. When
cooked, transfer to a plate and shred the meat into pieces. Set aside.
2. In a blender or food processor, combine the avocado, lime zest,
paprika and lime juice. Blend for two minutes or until smooth,
stopping the machine from time to time to scrape down the sides of
the bowl. Season with salt and pepper to taste. Transfer the mixture
to a small bowl and refrigerate until you are ready to serve.
3. Trim the ends of the cucumber.
4. Using a vegetable peeler, run down the length of one side of the cucumber to
cut about six long, thin, wide strips of cucumber (discard the first couple of
cucumber strips where you get only the peel). Once you reach the seeded core,
turn the cucumber over and peel the opposite side to avoid strips with seeds.
5. Lay a cucumber strip over a flat working surface like your chopping board.
Place a small bundle of shredded crab meat on one end of the cucumber
strip, and then place a pinch of julienned radish on top of the crab.
6. Carefully roll up the cucumber strips completely; enclosing
the crab and radish, forming small rolls.
7. Secure with a toothpick
8. Arrange the cucumber rolls on a platter. Spoon a small
dollop of the avocado sauce on top of each roll.
Serving Instructions:
Garnish with the coriander and serve immediately.
Chef’s Tip:
Fat cucumbers are easier to work with for this dish. The sauce can
be prepared the day before and left covered in the cooler.
Number of Portions: Makes 20 Wraps
Nutritional Value (per portion)
Nutrients per serving
Energy
Protein
Carbs
Fiber
Fat
Water
30.3 kcal
2.6 g
1.7 g
0.8 g
1.6 g
35.1 g