Avocado Crabmeat over Rice Noodles

Sure, it would be nice to prepare this recipe with fresh crab. But I’ll be the first to admit that it’s hard to find — and even when you do, it’s expensive and a real pain to extract from the shell. Yes, you can use canned crabmeat, but personally I don’t care for its taste. A better substitute, I think, is “surimi,” an imitation crab that is processed from white fish fillets, usually Pacific pollock. It looks — and tastes! — a lot like crab.

1.In a serving bowl, combine crabmeat, carrots, red peppers and green onions; set aside.

2. In a food processor combine avocado, mayonnaise, soya sauce, water, honey, sesame oil, garlic, ginger and wasabi; process until smooth. Add to crab mixture. In a large pot of boiling water, cook rice noodles for 5 minutes or until tender; drain well.

3. Add to crab mixture; toss well. Garnish with 2 thin slices avocado. Serve immediately.

8 oz crabmeat or surimi, diced
1 cup julienned carrots
1 cup julienned red bell peppers
1/3 cup sliced green onions
1/2 cup diced ripe avocado
1/4 cup light mayonnaise
3 tbsp light soya sauce
2 tbsp water
2 tbsp honey
1 tbsp sesame oil
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger root
1/2 tsp wasabi (Japanese horseradish) optional
8 oz wide rice noodles

Nutritional Analysis per Serving

Calories 355
Protein 13 g
Fat 12 g
Saturated Fat 2 g
Carbohydrates 50 g
Cholesterol 19 mg
Sodium 631 mg
Fiber 3 g

Prep Time: n/a
Cook Time: n/a

Serves 4