Ingredients
- 1/2 cup wasabi & soy sauce almonds plus more for garnish
- 1 cup avocado mashed, about 2 avocados
- 1/2 cup plain fat-free greek yogurt
- 1 tablespoon + 1 teaspoon reduced-sodium soy sauce
- 1 tablespoon + 1 teaspoon gluten-free seasoned rice vinegar
- 1 teaspoon fresh ginger minced
- 1/2 teaspoon salt optional, to taste
- 1/2 cup canned crab meat
- 1 tablespoon toasted sesame seeds
- 2 sheets nori seaweed cut into small pieces
- Cucumber slices for serving
Instructions
- Place the almonds in a large food processor and crush until broken down into small pieces. Add the mashed avocado, Greek yogurt, soy sauce, rice vinegar, ginger, and optional salt. Blend until smooth and creamy, scraping down the sides as necessary.
- Scrape the mixture into a large bowl. Gently fold in the crab meat, sesame seeds, and cut nori sheets until well combined.
- Drop spoonfuls of the mixture onto cucumber slices. Sprinkle with additional chopped almonds, if desired.
- Serve immediately.