These creamy snow crab stuffed zucchini rolls, hummus and flakes of red pepper are a perfect feast for a warm summer lunch.
Along with the rest of the recipes in Matt Dean Pettit's Great Shellfish Cookbook, these zucchini roll ups will brighten up your summer feasts - not to mention your year-round seafood keto snacks!
I was provided with a complimentary review copy by Penguin Random House Canada, and this post contains affiliate links, but all opinions expressed here are my own. You can always count on me to only work with companies and products I love! Thank you for supporting the brands that help make this blog possible.
Then the main mixture is just put together, layer by layer, and each little zucchini roll is wrapped lovingly around a centre of creamy, zesty, and bright snow crab filling.
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No-Cook Summer Snow Crab Recipe
This summer, as most summers, I stayed away from the stovetop.
I know, I know, you don't believe me. Or you think I'm crazy. "But what did you eat, Ksenia??" you ask. "Did you go to a restaurant every time you wanted a meal? Did you only eat salads? Was everything served cold, lifeless, disgusting?"
And I'll just laugh in return.
For you see, our summer was anything but sad, cold or filled with restaurant food. Our summer was exciting, and fun, and filled with friends and family and meals cooked on the barbecue, with the sun setting over our heads, disappearing into the crown of trees visible from our grandiose new terrace. Our summer was whole trout, cooked on cooling embers. Cold haddock, served with roasted carrots. Plantains, blistered until dark and oozing over a strong flame; and my grandmother's marinated chicken, broken into small bits and used in salads, sandwiches and lunches throughout the week.
One thing our summer didn't have, though, is extensive use of the stove.
Sure, there was the occasional canning project, or pear quiche. I would heat up tea, or boil water for a strawberry rhubarb compote. My man definitely made me eggs on weekend mornings. But other than that? Nope, the only cooking we really did was on an open fire (our barbecue is coal-based).
The Great Shellfish Cookbook
So when I received a complimentary copy of The Great Shellfish Cookbook by Matt Dean Pettit from Penguin Random House Canada, I knew that whatever recipe I made had to make no use of the stove.
So I looked through the book, thumbing wildly through the sections on Exotic Shellfish and Mussels. I swallowed the Oysters section whole, bookmarking nearly every other recipe. I avoided the Lobster section because frankly, unless the meat came from a can from the frozen fish aisle, I just couldn't picture myself disposing of that giant crustacean the way every self-respective chef should.
I must have marked about 20 recipes for future preparation - and not all of them were shellfish recipes. What I loved the most about The Great Shellfish Cookbook, besides its clear and concise instructions on how to dispose of said crustaceans (if you so choose to do), were its chapters on cocktails and non-seafood related sides. They paired beautifully with the book's raison d'etre, and made the main courses look even more appetizing. The little icons denoting which course each dish fits (brunch, party, dinner, etc) were also very helpful.
"These rolls are a fun take on pinwheels."
- Matt Dean Pettit
Pettit's simple sauces (mornay, cocktail sauce, and others) are classics, and anyone learning their way around a kitchen would benefit from this fun, colourful cookbook - even if lobster and crabs aren't their favourite things to eat. My only qualm with the book was the index, which could have been better.
And then I came across Pettit's recipe for zucchini rolls with snow crab. (Imagine an awesome snow crab sushi roll, but made into a keto snack with zucchini roll ups instead of rice!)
Ingredients for Snow Crab Stuffed Zucchini Rolls
The highlights of this dish is the zucchini, grilled over the fire, and delicious snow crab!
Zucchini is the perfect low-carb substitute for traditional pinwheels, but it can get soggy if not handled properly. Choose firm, medium-sized zucchinis with minimal seeds for the best texture. Slice them thinly using a mandoline or vegetable peeler, and cook them briefly over high heat to keep them pliable but not mushy. I recommend following this advice too when you make dill zucchini fritteres or use it for layers in this moussaka recipe. If you’re grilling them, use a well-oiled hot grill to create slight char marks without overcooking.
Snow crab brings delicate sweetness to these rolls and pairs beautifully with the creamy hummus and avocado. If using fresh crab, you'll need about 1 ½ pounds to yield ¾ cup of meat. Canned crab is a convenient option but should be drained well and gently patted dry to prevent excess moisture from making the rolls watery. For the best flavor, look for high-quality lump crab meat with minimal brine.
Directions for Easy to Make Zucchini Rolls
Prepare the Zucchini
Thinly slice the zucchini into long, even strips—too thick, and they won’t roll properly; too thin, and they’ll fall apart.
Grill the Zucchini
Quickly cook them in a hot, oiled pan or on a grill just until they soften but still hold their shape. Overcooking will make them too delicate to roll. Let them cool in the fridge to firm up before assembling.
Make the Zucchini Rolls
When layering the filling, don’t overstuff the rolls with snow crab. Too much hummus or crab will make them difficult to close, and the filling may spill out. Roll each zucchini strip tightly, tucking in the edges as you go. If the rolls don’t hold on their own, secure them with a toothpick.
Top Tips for Zucchini Rolls
Prevent soggy zucchini by salting the thin slices lightly and letting them sit for 10 minutes before patting them dry. This draws out excess moisture without compromising texture.
Use the right crab—freshly cooked is best, but if using canned, opt for lump or claw meat and drain it well to avoid a watery filling.
Chill before rolling to help the zucchini hold its shape. Warm slices will be too flimsy to roll tightly.
Adjust the spice by controlling the amount of chili or adding a mild alternative like smoked paprika for warmth without heat.
Storage for Zucchini Rolls with Snow Crab
Store leftover snow crab stuffed zucchini rolls in an airtight container in the fridge for up to 24 hours. If using fresh crab, consume within a day for the best taste. Avoid freezing, as zucchini loses its texture and becomes watery once thawed.
Recipe
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Snow crab zucchini rolls
Ingredients
- 2 large zucchini
- 2 tablespoon canola oil (30 ml)
- 1 avocado medium semi-firm
- ½ cup red pepper hummus (125 ml)
- ¾ cup freshly cooked or canned cooked snow crab meat (175 ml)
- 2 red Thai chillies finely diced OR ½ teaspoon red pepper flakes
- ½ medium red onion finely diced
- Hot sauce for serving
Instructions
- 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.
Aida says
Looks fresh and flavorful. Would eggplant be a good substitution for those who don't like zucchini?
kseniaprints says
Yes! Just make sure you grill it for a bit longer, and use a bit more oil - eggplant loves oil.