I love the elegance of this appetizer when served on round brown rice crackers. You can serve it at fancy events — trust me, I know because I have! — and people will never suspect they’re eating a Biggest Loser-approved recipe.

The super-crisp brown rice crackers are an excellent choice because they almost seem fried. If you can’t find the tamari-seasoned variety, opt for sesame or any other flavor that complements this dish’s Asian flair.

Asian Crab Salad Picture By Kelsey Mikolajewski Retouch

Asian Crab Salad-Topped Brown Rice Crisps

An elegant, party-ready appetizer of crab salad piled onto crisp brown rice crackers — rich-tasting but light.
Print Recipe Pin Recipe
Prep Time 15 minutes
Servings: 6 (4-cracker) servings
Ingredients Method Notes

Ingredients
  

  • 2 whole medium scallions, trimmed and finely chopped (about 1/3 cup)
  • 2 tablespoons all-natural light sandwich spread (light canola mayo)
  • 1 teaspoon hot sesame oil
  • 1/4 red bell pepper, finely chopped (about 1/3 cup)
  • 8 ounces lump crabmeat, drained if necessary
  • 24 brown rice crackers, preferably tamari-seasoned

Method
 

  1. In a small mixing bowl, stir the scallions, sandwich spread, oil, and pepper until well combined.
  2. Gently stir in the crabmeat just until combined. Mound 1 tablespoon of the crab on each cracker. Serve immediately.

Notes

Makes 6 (4-cracker) servings.
Per serving: 87 calories, 8g protein, 8g carbohydrates (trace sugar), 2g fat, trace saturated fat, 49mg cholesterol, less than 1g fiber, 223mg sodium.
Take it to go: pack the crab salad in a resealable container and the crackers in a separate bag, keeping them apart until the last minute so the crackers don’t get soggy.
Reprinted from: The Biggest Loser Quick and Easy Cookbook by Devin Alexander © 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Photo credit: Kelsey Mikolajewski.
Get the Book