SPICY CRAB SPRING ROLLS
This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.
Provided by Christy Blaker
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Shred crabmeat using 2 forks or in a food processor.
- Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
- Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
- Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 13.8 g, Cholesterol 8.3 mg, Fat 8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 367.6 mg, Sugar 3.5 g
CRAB ROLLS
Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
- Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.
CRAB ROLLS
These are based off crab rolls I had at Obrycki's in Baltimore. Try to get good quality crab, as it matters. Tinned crab isn't very good here. Once made, the salad will keep a couple days in the fridge.
Provided by Hank Shaw
Categories lunch Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Toss the crabmeat in the melted butter. Mix all the remaining ingredients except for the buns in a large bowl. Fold the crabmeat into this.
- Grill or toast the buns; you can spread some butter on the buns first if you'd like. Fill with the crab mixture. Serve with pickles and potato chips.
Nutrition Facts : Calories 415 kcal, Carbohydrate 23 g, Protein 25 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 1259 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CRAB AND MANGO SUMMER ROLLS
The combo of fish and mango is very popular in Thai cuisine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 10 rolls or 40 pieces
Number Of Ingredients 10
Steps:
- Remove meat from crab legs. Slice in thin strips 5 inches long, cover, and refrigerate.
- Cut mango flesh into strips 1/2 inch-by-2 1/2 inches. Cut lettuce leaves in half, discarding center ribs. Trim each scallion into two 5-inch lengths; slice lengthwise into very thin strips.
- Bring a pot of water to a boil. Add salt and rice vermicelli to boiling water, and cook until tender, 2 to 3 minutes. Drain, and rinse in cold water.
- Transfer rice paper to a plastic bag. Place 2 paper towels, one on top of the other, on a work surface; dampen them slightly. Lay a sheet of rice paper on top. Cover with 2 more damp paper towels. Removing 1 sheet of rice paper at a time, repeat until you have 10 layers. Let stand until pliable, 10 to 15 minutes. Meanwhile, line a baking sheet with plastic wrap.
- Across the bottom third of 1 sheet of rice paper place 2 pieces of lettuce; 4 cilantro leaves; 4 mint leaves; 1 piece of crab (if using lump crabmeat, 2 tablespoons); 2 pieces of mango, end to end; and 1/4 cup vermicelli. Cover with 4 strips of scallion, 4 cilantro leaves, and 4 mint leaves. Roll rice paper into a cylinder, stopping halfway. Fold left and right sides into the middle; finish rolling.
- Place on prepared baking sheet, cover, and refrigerate. Repeat entire process, making 10 rolls. To serve, trim ends with a sharp knife and cut the roll into 4 pieces. Serve dipping sauce on the side.
CRAB SUMMER ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 6 summer rolls
Number Of Ingredients 12
Steps:
- For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
- For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
- Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.
Nutrition Facts : Calories 90, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 2 milligrams, Sodium 546 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams
NEW ENGLAND CRAB ROLLS
Categories Sandwich Shellfish Picnic Quick & Easy Dinner Lunch Mayonnaise Seafood Crab Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
- Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.
ALASKAN KING CRAB SUMMER ROLLS
Steps:
- Peel daikon and cut into julienne (thin matchsticks). Transfer to a small bowl.
- Cut carrot into 2-inch lengths, then cut into julienne. Add to daikon and toss with lime juice, sesame oil, and salt to taste.
- Cut cucumber into julienne.
- Purée jalapeño and avocado with vinegar and 1/4 teaspoon salt in a blender, then transfer to a bowl and stir in mayonnaise and tobiko.
- Stir together yuzu juice, soy sauce, and chile oil in a small bowl.
- Soak 2 rice-paper wrappers in a 13-by 9-inch baking dish of warm water until pliable, about 5 seconds. Put 1 soaked wrapper on a damp kitchen towel (not terry cloth), then place other wrapper below the first (closer to you), overlapping them halfway. Put one fourth of crabmeat across lower third of wrapper (nearest you), leaving a 2-inch border at bottom. Spread with 1 1/2 tablespoons avocado mixture and top with one fourth each of carrot mixture, cucumber, and sliced scallion. Fold bottom of wrapper over filling and roll up tightly, putting 2 cilantro sprigs on wrapper halfway through. Make 3 more rolls in same manner (you will have avocado mixture left over).
- Trim ends and cut each roll into 4 pieces. Divide among 8 shallow bowls, standing them up, and top each with a dollop of avocado mixture and a cilantro leaf. Drizzle yuzu sauce around rolls.
CRAB EGG ROLLS
Make and share this Crab Egg Rolls recipe from Food.com.
Provided by Diana Adcock
Categories Crab
Time 40m
Yield 8 egg rolls, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skilled over medium high heat saute the minced garlic in the 1 T.
- oil.
- Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
- Stir fry for 4 minutes.
- Stir in the crab, egg, soy sauce, and pepper.
- Stir well.
- Add the pepper flakes if using.
- Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
- Heat oil in a heavy skillet over medium high heat.
- Lay out the wrappers and divide mixture evenly.
- Wrap envelope style.
- Example: You want the 4 points of the wrapper up, down, right and left.
- At the lower point place mixture and form into a mini log.
- fold the bottom up and over log.
- Fold in sides.
- Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
- When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
- Repeat.
- Serve with stir fried veggies and dipping sauce.
CLASSIC CRAB ROLL RECIPE
Steps:
- Gather the ingredients.
- You will need a minimum of 4 hours but no more than 12 for pickling. Place the vinegar and sugar into a nonreactive saucepan and heat to a gentle simmer, stirring until the sugar dissolves. Add the salt and leave to cool (the vinegar does not need to be cold but must not be hot, or it will cook the vegetables).
- Place the carrot, red onion, and radish into a large glass or stainless-steel bowl and pour the cooled vinegar mixture over. Cover and leave to marinate for 4 hours.
- Stir the mayonnaise, lemon juice, zest, and hot sauce (if using) together in a small bowl.
- Lightly toast the hot dog buns or rolls, or place onto a heated grill or griddle pan for a few moments to lightly char.
- Check through the crabmeat carefully to make sure there are no broken bits of shell. Stir together the crabmeat, mayo, and chives, then add salt and pepper to taste. Tuck a couple of leaves into each of the rolls. Divide the crab mixture between the rolls and pile onto the leaves.
- Dress with a few pickles or serve on the side. Serve immediately. Enjoy.
Nutrition Facts : Calories 651 kcal, Carbohydrate 83 g, Cholesterol 121 mg, Fiber 9 g, Protein 25 g, SaturatedFat 6 g, Sodium 1090 mg, Sugar 40 g, Fat 27 g, ServingSize 4 servings, UnsaturatedFat 0 g
N.E. CRAB ROLLS
Make and share this N.E. crab rolls recipe from Food.com.
Provided by chia2160
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- whisk together mayo, lemon juice, zest, cayenne.
- add crab meat and scallions and mix carefully, trying not to break up large lumps season to taste with salt& pepper.
- spread butter on insides of hot dog buns, place buttered side down in a warm skillet, cook for 5 minutes until toasted place a lettuce leaf in each bun, fill with crab mixture, serve.
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CRAB SUMMER ROLLS | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 20 minsEstimated Reading Time 3 mins
- In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
FRESH CRAB SUMMER ROLLS - YES TO YOLKS – A FOOD JOURNAL
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Servings 6Estimated Reading Time 4 mins
- Place the rice noodles in a large bowl and cover with boiling water. Let sit until softened, about 10 minutes. Drain well and place on a plate lined with paper towels.
- Whisk all the ingredients together in a bowl, adjusting the seasoning to your tastes, and garnish with a little chopped mint and cilantro.
CRAB SUMMER ROLLS WITH NUOC CHAM SAUCE - FOOD AND WINE
From foodandwine.com
5/5 (3)Category CrabServings 20Total Time 1 hr
- Make the rolls In a medium, deep baking dish, cover the noodles with boiling water and let stand until softened, about 20 minutes. Drain well and pat dry with paper towels.
- Fill a large, shallow bowl with very hot water (not boiling). Soak 1 rice paper wrapper in the water until just pliable, about 30 seconds. Spread on a work surface. Top the wrapper with some of the crab, noodles, cucumber, lettuce, bean sprouts, mint, cilantro and peanuts. Tightly fold the wrapper over the filling, tuck in the sides and roll up halfway. Lay a scallion half across the wrapper with 1 inch of overhang on both sides and tightly roll up. Transfer to a platter and cover with a damp paper towel. Repeat with the remaining wrappers and fillings. Serve the rolls with the nuoc cham and a bowl of hoisin sauce sprinkled with Sriracha and peanuts.
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4/5 (9)Total Time 45 minsCategory AppetizersCalories 290 per serving
- In a bowl of lightly salted boiling water, soak the noodles for about 5 minutes or until tender. Rinse under cold water and drain well. Set aside.
CRAB ROLL RECIPE | EATINGWELL
From eatingwell.com
5/5 (6)Total Time 20 minsCategory Healthy Fish & Seafood RecipesCalories 238 per serving
- Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn't break up too much.
- Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.
CRAB AND LOBSTER SEAFOOD ROLLS - CARNALDISH
From carnaldish.com
Reviews 4Category SandwichesServings 6-8Estimated Reading Time 6 mins
- In a small bowl, add the mayo, celery, scallions, dill, basil, chives, jalapeños (if using), lemon zest, pink sea salt, black pepper, and Old Bay seasoning. Stir to combine, then pour in a desired amount of the reserved lemon juice until you are happy with the consistency. Taste this mixture! Adjust to your needs. When you’re happy with it, pour about half of it into the crab and lobster bowl. Toss to combine. Give it another taste and see what it needs.
- Are you happy with the consistency? Does it need more of the mayo mixture? These are questions you’ll have to answer for yourselves, as we all prefer different things. Keep in mind that as this sits, there will be accumulated juices from the seafood. So don’t add too much of the mayo mixture in the beginning, or you might have a soupy mess. We don’t want that.
- When it’s delicious and perfectly creamy to your liking, cover it with plastic wrap and place it in the fridge for about an hour. You may notice accumulated juices the longer it sits, that’s just the nature of seafood. After an hour, give it another taste and adjust as needed.
CRAB AND AVOCADO SUMMER ROLLS - SAVORY TOOTH
From savorytooth.com
5/5 (1)Total Time 20 minsCategory AppetizerCalories 515 per serving
- Wrapping the summer rolls: Dip the rice wrappers into water so that they become moist and soft. Lay out on a cutting board. Distribute the ingredients among 8 wrappers. To wrap, fold in the side closest to you, then the left and right sides, and then roll up.
- Making the sauce: Blend together the tomatoes, fish sauce, water, and red pepper. Sprinkle sesame seeds and scallions.
CRAB ROLLS RECIPE - REAL SIMPLE
From realsimple.com
3/5 (115)Total Time 15 minsServings 4Calories 292 per serving
- In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
SUMMER CRAB ROLLS RECIPE | MYRECIPES
From myrecipes.com
3/5 (9)Calories 320 per servingServings 4
- Spread butter onto cut sides of rolls. Heat a large nonstick skillet over medium heat. Place 6 roll halves, cut side down, in pan for 1 minute or until toasted. Repeat procedure with remaining roll halves. Spoon 1/4 cup crab mixture onto each bottom roll half. Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.
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