¾cup175 ml freshly cooked or canned cooked snow crab meat
2red Thai chilliesfinely diced OR ½ tsp red pepper flakes
½medium red onionfinely diced
Hot saucefor serving
Using a mandolin or vegetable peeler, thinly slice the zucchinis into six to eight long strips.
In a nonstick saute pan over medium-high heat, warm the canola oil. Working in batches, add the zucchini strips without overlapping them, and cook for 30 to 60 seconds per side, or until slightly cooked and soft. You can also cook these on a hot grill, 60 seconds per side. Transfer the zucchini slices to a plate, cover loosely with plastic wrap, and place in the refrigerator until needed.
Cut the avocado into ¼ inch (6 mm) cubes and set aside.
Lay the thin slices of zucchini out flat on a working surface. Spread one side of each strip with hummus and add a layer of crab meat, avocado cubes, chillies and onions. Starting from one end, slowly roll the zucchini strips, tightly folding in the crab mixture. You can close this with a toothpick, or just leave the end tucked underneath.
Serve cold with your favourite hot sauce.
You can also serve this dish hot: Simply place the finished rolls in a 375F (190C) oven for 3 to 5 minutes, or until warm throughout. If you're using freshly cooked snow crab, you'll need about 1 ½ lbs (680 g) of crab to produce ¾ cup (175 ml) of meat.
Snow crab zucchini rolls https://immigrantstable.com/snow-crab-zucchini-rolls-great-shellfish-cookbook-matt-dean-pettit/ August 31, 2018