Cucumber Rolls with Shrimp and Crab
Thin cucumber ribbons wrap fully cooked shrimp, crab, avocado, carrot, and sesame into crisp seafood rolls served chilled.
By Moow Editorial ·
- Pat cucumber ribbons dry before rolling.
- Use only fully cooked, chilled seafood.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 portions (4 rolls each)
- Prep time: 25 minutes
- Cook time: 8 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 portions (4 rolls each).
- Calories: 280 kcal
- Protein: 37 g
- Carbohydrates: 17 g
- Fat: 8 g
- Sodium: 382 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 14 ounces (400 g) raw peeled and deveined shrimp
- 8 ounces (240 g) cooked Dungeness crab meat
- 3 large cucumbers (900 g)
- 1/2 large avocado (120 g), cut into strips
- 2 medium carrots (160 g), cut into matchsticks
- 2 tablespoons (18 g) sesame seeds
- 2 tablespoons (30 g) lime juice
- 1/2 cup (30 g) sliced scallions
Directions
1. Poach the shrimp in gently simmering water until opaque and they reach 145°F (63°C), 3 to 5 minutes; chill promptly and slice lengthwise.
2. Use a wide vegetable peeler to cut long cucumber ribbons, avoiding the seedy cores, and pat the ribbons dry.
3. Overlap ribbons into 16 small sheets. Add shrimp, crab, avocado, carrot, and scallions and roll tightly.
4. Brush with lime juice, sprinkle with sesame, and divide into four portions.
Sources
Contains crustacean shellfish and sesame. Use fully cooked crab, cook shrimp to 145°F (63°C), keep seafood at 40°F (4°C) or colder, and discard after 2 hours at room temperature.