Cucumber rolls with crab meat

How to cook Cucumber rolls with crab meat

Step 1

Prepare the filling. Wash arugula and dill, dry, finely chop and mix with cream cheese. Season with salt and pepper.

Step 2

Cucumber rolls with crab meat

Wash cucumbers, cut into thin longitudinal plates. Cut the crab meat into small pieces, removing the chitinous plates. Put a little cheese mass on one end of each cucumber plate.

Step 3

Cucumber rolls with crab meat

Roll up, starting from the end with the filling. Arrange crab meat on top.

Cucumber rolls with crab meat - FAQ About Ingredients, Baking Time and Storage

Yes, you can use imitation crab, cooked shrimp, or even shredded chicken as a substitute for crab meat.
Replace the crab meat with mashed avocado, diced tofu, or marinated mushrooms for a vegetarian-friendly version.
These rolls are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 24 hours. The cucumbers may release water, so consume them quickly.
Yes, though the cucumbers may soften. Assemble them no more than 2-3 hours before serving and keep refrigerated.
Pair them with a light dipping sauce like soy-ginger, lemon aioli, or sweet chili sauce for extra flavor.
Freezing is not recommended, as cucumbers become watery and the texture of the crab and cream cheese will degrade.
Use a mandoline to slice them evenly, and avoid overloading with filling to make rolling easier.
Yes, this dish is naturally low-carb and keto-friendly, as cucumbers and crab meat are low in carbs. Just ensure the cream cheese is full-fat and unsweetened.
Absolutely! Try parsley, cilantro, or chives for a different flavor profile.
Drain excess moisture from chopped herbs and use full-fat cream cheese. Let it chill in the fridge for 10-15 minutes to firm up before assembling.

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