I hope you’ve been enjoying my mini-series on Lunch Bowls. I’m a bit obsessed with portion controlled meals. Mostly though, I’m quite fond of a theme.
It helps my brain get organized.
We recently celebrated National Crabmeat Day. When Bowl Week meets Crabmeat a California Roll Lunch Bowl is born.
Lunch Bowls are a fantastic way to incorporate leftovers into a meal. Cooked chicken has found a new sexy purpose. Who among us??
Yet, for our California Roll Lunch Bowl, crabmeat was a key ingredient. Not so good leftover. We are fortunate to have competing grocery stores all about town. One snow-crab cluster will set you back about $4.00 and 2 WW Pts+. That’s winning. Add a couple more points for rice, avocado, a drizzle of sesame soy srirachi dressing and this bowl weighs in at about 7 WW Pts+.
We have been blessed with a beach retreat at St. Simons Island when we need it, thanks to my mom and dad in-love. Our kid Shelby is a crab-loving fool. Every family vacation to the beach requires a dinner at the Crab Trap. The tables have a hole in the center for shuck and chuck eating. I think she could eat her weight in crab legs.
Might be time for a little getaway.
- 1 snow crab cluster
- 2 cups fresh spinach
- 2 radish, sliced
- 1 baby cucumber, thinly sliced
- ½ cup cooked rice
- 1 tsp. sesame seeds
- ½ avocado, sliced
- 1 Tbl. soy sauce
- 1 Tbl. sesame oil
- 1 tsp. sriracha sauce
- Whisk together soy sauce, sesame oil and sriracha sauce. Reserve.
- Place crab cluster on a steamer basket over boiling water and cook for 5 minutes.
- Layer bowl with spinach, rice, avocado, cucumber, radish and crab. Sprinkle with sesame seeds and drizzle with dressing.
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