Snow Crab Zucchini Rolls ~ The Great Shellfish Cookbook

Dear Readers, I prefer Alaskan King crab, myself, cuz - to me - you get bigger prizes for your work, but snow crab has its merits, too, of course! Here is the quote that accompanies this recipe that caught my eye:
"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". This recipe calls for very thin lengthwise slices of zucchini for which you can use a mandolin - not the music kind (wha wha wha..). I have several, but need to practice before attempting, to bring presentation to the next level! And, remember, when you see that I use an asterisk*, it denotes changes or suggestions I would make to the original.... Bon Appetit, Friends!
(serves 2-4)

2 large zucchini
2 T. canola oil or any unflavored oil you prefer*
1 medium, semi-firm avocado
1/2 cup red pepper hummus
3/4 cup freshly cooked or canned cooked snow crab meat (WELL drained and picked over for shells*)
1*-2 red Thai chilies, finely diced (wear gloves*)
1/2 medium red onion, finely diced
Hot sauce, for serving

Using a mandolin or a vegetable 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 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 fridge until needed. Cut the avocado into 1/4" cubes and set aside (if you are not using the avocado immediately, sprinkle with a little lemon juice to keep from browning, or cover tightly with plastic wrap that is touching the avocado*). Lay the zucchini slices out flat on a work 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 fav. hot sauce.

"When we practice hospitality, we share God's goodness."

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I wish you Peace and Love,

Machete Milletti (AKA, MM, Chef Deb)