Next, use a spiralizer or a vegetable peeler to turn that super refreshing veggie into even more refreshing noodles.
Drizzle the noodles very lightly with rice vinegar. You can skip this step if you're not a fan of vinegar or acidity; I've had the dish both ways and find it delightful regardless.
Next, use a fork or your fingers to shred the crab.
Combine with mayo and sriracha and set atop the noodles.
Top with sliced avocado. I added extra after the photo was snapped; helloooo healthy fats. Sprinkle avocado with a teeny pinch of salt to season.
Garnish with sesame/chia seeds and optional panko and dig in!
Notes
If paleo or gluten-free simply skip the optional panko topping.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!