Crab Sushi Dip Recipe
Crab Sushi Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If your gang loves sushi like mine does, they’ll enjoy this California-style dip of crab and nori. For a Texas version, add avocado and jalapeno. —Kristina Arrieta, Point Venture, Texas
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound imitation crabmeat
  • 2 nori sheets
  • 1/3 cup mayonnaise
  • 2 green onions, thinly sliced
  • 1-1/2 teaspoons prepared wasabi
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sesame seeds
  • Additional thinly sliced green onions
  • Rice crackers

Directions

Place crab in a food processor; pulse until finely chopped.
Using kitchen scissors, cut nori into small pieces. In a large bowl, mix mayonnaise, green onions and wasabi. Stir in crab and nori.
Shape crab mixture into a disk; place on a shallow serving plate. Pour soy sauce around disk. Sprinkle with sesame seeds and green onions. Serve with crackers. Yield: 2-1/4 cups.
Editor's Note: Look for nori sheets in the international foods section.
Originally published as Crab Sushi Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p226

  • 1 pound imitation crabmeat
  • 2 nori sheets
  • 1/3 cup mayonnaise
  • 2 green onions, thinly sliced
  • 1-1/2 teaspoons prepared wasabi
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sesame seeds
  • Additional thinly sliced green onions
  • Rice crackers
  1. Place crab in a food processor; pulse until finely chopped.
  2. Using kitchen scissors, cut nori into small pieces. In a large bowl, mix mayonnaise, green onions and wasabi. Stir in crab and nori.
  3. Shape crab mixture into a disk; place on a shallow serving plate. Pour soy sauce around disk. Sprinkle with sesame seeds and green onions. Serve with crackers. Yield: 2-1/4 cups.
Editor's Note: Look for nori sheets in the international foods section.
Originally published as Crab Sushi Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p226

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