Crab Salad Keto Gimbap
A Refreshing and Light Meal! Deliciously Rolled Crab Salad Gimbap (Keto Gimbap)
Keto gimbap is all the rage these days! Introducing our Crab Salad Gimbap, made by rolling savory crab meat and crisp vegetables without any rice. It’s a delightful, light, and satisfying meal that’s bursting with flavor.
Main Ingredients
- 4 sheets of dried seaweed (gim)
- 100g crab meat
- 2 eggs
- 8 kale leaves
- 1/2 red bell pepper
- 1/3 cucumber
- 1/3 onion
- 1/2 avocado
Cooking Instructions
Step 1
First, drain the crab meat well using a sieve. This step is crucial to remove excess moisture, preventing the salad filling from becoming watery.
Step 2
Wash the cucumber thoroughly, then finely julienne it. For an extra crisp texture, you can remove the seedy center before julienning.
Step 3
Finely julienne the onion as well. If you find raw onion too pungent, you can soak the julienned onion in cold water for a few minutes and then drain it thoroughly.
Step 4
Now, let’s make the crab salad dressing. In a bowl, combine the drained crab meat, julienned cucumber, and julienned onion.
Step 5
Add 3 tablespoons of Greek yogurt for creaminess and 1 teaspoon of whole grain mustard for a subtle tang and flavor. These ingredients will bind everything together beautifully.
Step 6
Season with a pinch of salt and pepper. Gently mix everything together until well combined. Ensure the ingredients are evenly distributed for a consistent flavor in every bite.
Step 7
Finely julienne the red bell pepper. Make sure to remove the seeds and membranes before slicing. This adds a lovely color and crunch to the gimbap.
Step 8
Peel and pit the avocado, then slice it into thin, uniform pieces. The creamy texture of the avocado will complement the other ingredients wonderfully.
Step 9
Wash the kale leaves thoroughly and pat them completely dry with paper towels. If the leaves are very large, you can cut them in half to make rolling easier.
Step 10
For the egg crepe, crack two eggs into a bowl. Add 2 tablespoons of milk and a pinch of salt. Whisk well until thoroughly combined. Adding milk helps create a softer, more tender egg crepe.
Step 11
For an even smoother texture, strain the egg mixture through a fine-mesh sieve. This removes any small bits of egg white or chalaza, resulting in a delicate crepe.
Step 12
Heat a non-stick pan over medium-low heat and add a little olive oil. Be careful not to use too much oil, as it can make the egg crepe too thick.
Step 13
Pour the egg mixture into the heated pan, spreading it thinly and evenly to form a large crepe. Cook over low heat until it’s set and lightly golden.
Step 14
Once cooled slightly, cut the egg crepe into 8 equal strips. For cleaner cuts, you can lightly moisten your knife with water.
Step 15
Cut each sheet of gim in half horizontally. This makes it easier to roll the gimbap neatly.
Step 16
Lay a halved sheet of gim with the shiny side down. Arrange the kale leaves along one edge. The kale acts as a barrier to prevent the gim from getting soggy.
Step 17
Next, place the egg crepe strips and avocado slices neatly on top of the kale. Arrange them appealingly for a beautiful presentation.
Step 18
Spoon a generous amount of the crab salad mixture over the other ingredients, followed by the julienned red bell pepper for a vibrant color and crunch.
Step 19
Carefully roll the gim from the edge, tucking in the filling tightly but without tearing the seaweed. Lightly moisten the edge of the gim with water to seal it securely.
Step 20
Repeat the process with the remaining ingredients to make a total of 4 Crab Salad Gimbap. Enjoy immediately or let them sit for a few minutes for the flavors to meld.
