Ingredients

• 1/2 tablespoon honey
• 1/2 tablespoon Dijon mustard
• 1/2 lemon, juiced
• 1/2 tablespoon canola oil
• 1/2 pound fresh picked crab
• 1/4 cup chopped cilantro
• 1/4 cup chopped flat leaf parsley
• 1/4 cup basil chiffonade
• 1 shallot, minced
• Salt and white pepper to taste
• 4 sheets of yaki-nori

Instructions

1. In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
2. Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.