3 cups lump crab meat
1 cup plain, low-fat Greek yogurt
2 tbsp sriracha
1 medium avocado, peeled, pitted, and sliced
4 medium zucchini
1 small cucumber, chopped into matchstick-sized pieces
¼ cup low-sodium soy sauce
1. Combine first three ingredients in a medium-sized bowl.
2. Chop the ends off of your zucchini, and use a vegetable peeler or mandolin slicer to peel your zucchini into long, thin strips (8 per zucchini).
3. Lay zucchini strips flat vertically and spread a spoonful of crab mixture onto each (about 1 – 2 tablespoons of mixture per strip). Arrange a few matchsticks of cucumber and a slice of avocado horizontally on each strip.
4. Roll up the zucchini strips, secure with toothpicks, and serve.