Wasabi crab salad rolls with ginger coleslaw
1/3 cup mayonnaise
1 tablespoon sriracha
1 ½ teaspoons lemon juice
4 scallions, sliced thin
12 ounces fresh lump crabmeat salt and pepper
12 ounces green cabbage, cored and shredded
1 small red bell pepper, seeded and julienned
3 tablespoon toasted sesame oil
1 ½ teaspoon grated ginger
1 avocado, halved, pitted, peeled, and sliced thin
4 hot dog buns
- Combine mayonnaise, sriracha, lemon juice, and 2 scallions in medium bowl. Add crabmeat and stir until thoroughly coated. Season with salt and pepper.
- Toss cabbage, bell pepper, and remaining 2 scallion in large bowl. Whisk vinegar, oil and ginger in small bowl. Pour dressing over cabbage and toss to coat. Season with salt and pepper.
- Divide avocado slices among hot dog buns. Fill each bun with portion of crabmeat. Serve with slaw.