"These rolls are a fun take on pinwheels. I love innovation in the kitchen. After all, without creativity, we would just cook and eat the same thing over and over again. One of my favorite kitchen tools is the mandolin. With a little practice it can take your cooking and presentation of dishes to the next level."
Editor's note*: these are GREAT for a brunch or picnic or even afternoon high tea!!*
(serves 2-4)
2 large zucchinis
2 T. canola oil (or vegetable oil*)
1 med. semi-firm avocado
1/2 cup red pepper hummus
3/4 cup freshly cooked or canned cooked snow crab meat (if using canned, pick through for shells*)
1*-2 red Thai chiles, finely diced (wear gloves*)
1/2 med. red onion, finely chopped
Hot sauce, for serving
Lemon wedges*, for serving
Using a mandolin or veg. peeler, thinly slice the zucchinis into 6-8 long strips. In a nonstick saute pan over med-high heat, warm the oil. Add the zucchini strips, without overlapping (do this in batches, if necessary), and cook for 30-60 seconds per side, or until slightly cooked and soft. Transfer the zucchini slices to a plate, cover loosely with plastic wrap, and place in the refrigerator until needed. Cut the avocado into 1/4" cubes and set aside. Lay the 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, chilies, and onions. Starting from one end, slowly roll the zucchini strips, tightly folding in the crab mixture. You can close with a toothpick or just leave the end tucked underneath. Serve cold with your favorite hot sauce, and lemon wedges*.
"Our exploration of creation teaches us about the Creator."
Don't forget to have some FUN today!!
Love,
MM (Machete Milleti aka chef Deb)
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