Recipe by Rachel Phipps
These easy summer rolls are packed with the fresh, fishy flavor of freshly picked white crab meat, creamy avocado, and crunchy greens. Served with a creamy miso yogurt dip, they’re a super healthy, but also slightly indulgent lunchtime treat.
How to Choose Sustainable Crab Meat
Depending on the species and where you source your crab meat, it can be a sustainable seafood choice. The most sustainable species of crab is the blue crab. These particular crabs grow and reproduce quickly and will eat almost anything. They are also easy to catch using traps and lines that avoid disturbing other sea life in the area.
Out of all the blue crab caught, blue crab caught in Maryland’s Chesapeake Bay using a trotline is the most sustainable. In general, crabs caught in the United States are more sustainable due to strict regulations. However, it is important to note how the crab was caught to ensure its the most sustainable choice. For example, blue crab caught in Florida is not sustainable since they fish using pots that often trap other sea creatures, some of which are endangered.
If you are unable to do your research ahead of time or are not given all the information necessary to make the most educated decision (i.e., how the seafood was caught), the best choice is to support your local fishermen.
When choosing other foods, it's essential to be mindful of sustainability issues you may not have been aware of when making some of your favorite recipes. Visit The Mindful Fork Resource Page for tips on what to look out for, especially when buying seafood!
This recipe is delicious when made with crab meat, but if you are trying to lower your carbon footprint, check out the Environmental Information rating in the recipe!
Here are some plant-based alternatives you can substitute in the recipe:
- plant-based yogurt vs. natural yogurt
- matchstick cut carrots vs. crab meat
- roasted shiitake mushrooms vs. crab meat
If you need tips on how to make this recipe, click on the link below:
California Fresh Crab & Avocado Summer Rolls with Creamy Miso Yogurt
- 1 Medium Avocado sliced
- 1 Baby Gem Lettuce thinly shredded
- ¼ Unpeeled English Cucumber cut into matchsticks
- Small Handful Fresh Coriander leaves picked
- 50 g 2 oz Fresh Picked White Crab Meat
- 6 Rice Paper Sheets
- For the Creamy Miso Yogurt
- 4 tablespoon Natural Yogurt
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Red Miso Paste
- Juice of ½ Lime