Herb Crab Salad Maki-Sushi Recipe

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1/4 cup basil chiffonade

1/2 tablespoon Dijon mustard

4 sheets of yaki-nori

1 shallot, minced

1/2 pound fresh picked crab

1/2 tablespoon canola oil

1/4 cup chopped cilantro

Salt and white pepper to taste

1/2 tablespoon honey

1/2 lemon, juiced

1/4 cup chopped flat leaf parsley

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