Crab and Shrimp Sushi Bites
Crab and Shrimp Sushi Bites are a no-cook, low-carb appetizer that stacks creamy seafood salad onto seaweed crisps or cucumber with avocado and spicy mayo. Ready in minutes with restaurant-quality presentation.
Crab and Shrimp Sushi Bites are a no-cook, low-carb appetizer that stacks creamy seafood salad onto seaweed crisps or cucumber with avocado and spicy mayo. Ready in minutes with restaurant-quality presentation.
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If using raw shrimp, boil until pink and cooked through. Let cool, then chop into small pieces.
In a medium bowl, combine the drained crabmeat and chopped shrimp.
Season the mixture with salt, black pepper, and ponzu sauce.
Add the mayonnaise, sriracha, and a dash of sesame oil.
Mix everything together until well combined.
Cover the bowl and refrigerate for at least one hour to allow the flavors to meld.
To assemble, place a seaweed snack or a cucumber slice on a plate.
Top with a spoonful of the chilled crab and shrimp mixture.
Garnish with sliced avocado, a drizzle of extra mayonnaise and sriracha, and a sprinkle of everything but the bagel seasoning.
Serve immediately and enjoy.
Store crab-shrimp filling separately in an airtight container for up to 2 days; assemble bites fresh just before serving.
Mix the crab and shrimp salad up to 4 hours ahead. Assemble bites just before serving to keep seaweed crisp and toppings fresh.
Boil shrimp for 2–3 minutes until pink, then shock in ice water. Dry thoroughly before chopping to avoid excess moisture.
Yes. Slice cucumber into 1/4-inch rounds, pat dry, and use as your base. Note: cucumber will soften faster than seaweed.
Start with 1 tsp sriracha instead of 1 tbsp, then taste and adjust. Sriracha strength varies by brand.
Yes, especially on seaweed crisps. Each bite is under 2g net carbs (seaweed base). Skip or reduce mayo for lower fat if needed.
