Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This recipe is something of a smash up of an avocado toast and a California roll—with wasabi-spiked avocado spread onto crunchy rice cakes, topped with crab and then showered with a confetti of crushed crispy seaweed snacks. It’s as satisfying as it is fun, served with miso soup and salad for a light meal, on its own as a snack or as one of several small plates at a get-together.
2 ripe, medium avocados
1 tablespoon plus 2 teaspoons fresh lime juice, divided
1 ½ teaspoons wasabi paste
½ teaspoon salt
8 ounces crabmeat, lump or claw, drained and picked over to remove any shell or cartilage
4 brown rice cakes (plain or lightly salted)
8 sheets roasted seaweed snacks (about ¼ ounce)
In a medium bowl, mash the avocado with 2 teaspoons of the lime juice, the wasabi paste and the salt until it is smooth.
In a small bowl, toss the crab with the remaining tablespoon of lime juice.
Spread each rice cake with ¼ of the mashed avocado, then top each with ¼ of the crab meat. Crush 2 sheets of the seaweed snacks on top of each and serve.
Makes 4 servings
Serving size: 1 loaded rice cake
Per serving: Calories 247; Total Fat 16 g; (Sat Fat 2 g); Protein 18 g; Carb 28 g; Fiber 7 g; Cholesterol 60 mg; Sodium 462 mg, Total Sugar 1 g (including 0 g added sugar)