Recipe: Crab and Vegetable Roll-ups (crab filling rolled in zucchini ribbons)

Crab and Vegetable Roll-ups

2 medium zucchini or yellow summer squash
1 tsp. wasabi paste
1/8 tsp. salt
1/2 cup cooked lump crab meat
1/2 medium avocado
1 Tbsp. mayonnaise or salad dressing
2 Tbsp. carrot
16 small fresh basil leaves

Trim ends of zucchini. Using sharp vegetable peeler, slice zucchini lengthwise into 32 wide, flat "ribbons." Discard first and last slices and seedy portion in middle. Set ribbons aside.

Drain crab meat (cleaned) well in colander, pressing with back of spoon to remove most of liquid. Pat dry with paper towels.

In small bowl, combine crab meat, mayonnaise, wasabi paste and salt.

Cut avocado half into thin strips.

On clean work surface, place 1 zucchini ribbon on top of another. For each roll-up, place 1 slightly rounded teaspoon of crab mixture at end of doubled zucchini ribbon. Top with avocado strips, some coarsely shredded carrot and basil leaf. Roll up; secure with toothpicks.

Serve at once or chill, covered, up to 30 minutes.

Makes 16 roll-ups
Source: Better Homes and Gardens