CRISPY CRAB ROLLS
The secret to these crunchy crab rolls? The dumpling wrapper is made of flattened white bread. Chef Andrew Zimmern calls this "Southern country club meets Southeast Asia." The result: a light and crispy exterior with snowy white crabmeat inside.
Provided by Andrew Zimmern
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Crab filling: In medium bowl, combine the crab meat, white pepper, nutmeg, cayenne pepper, mayonnaise, egg yolk (reserving egg white), and lemon zest. Thinly slice the green part of the scallions (reserving the white part) on an angle, and add to the bowl. Stir the ingredients gently to combine, keeping the crab meat chunks as intact as possible.
- Dipping sauce: In a small bowl, blend the chile sauce, lime juice, sesame seeds, and a pinch of salt.
- In a large, deep skillet, heat oil to 375 F. In a large bowl, whisk together cornstarch, water, and 3 egg whites (reserving 2 egg yolks) to make a slurry. In another large bowl, combine the flour with a pinch of salt. Use a rolling pin to flatten each slice of bread. Arrange the bread with the short sides facing you. Spread a heaping tablespoon of crab mixture across the middle of each slice, leaving a ½-inch border at both sides. Use your finger to spread some of the reserved egg yolk along the top and bottom of the flattened bread. Roll and tuck the bread around the crab; press to seal the rolls. Let the rolls rest seam-side down for 5 minutes.
- Whisk the egg white mixture again to recombine any cornstarch that may have settled to the bottom. Dip each crab roll into the mixture, then dredge in the flour. Carefully transfer the rolls to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to a plate lined with paper towels to drain. Finely slice the white part of a scallion and garnish the chili sauce. Slice the crab rolls in half and serve with the chile sauce.
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 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.
CRISPY CRAB RANGOON
My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. -Cathy Blankman, Warroad, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 77mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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
VIETNAMESE SHRIMP AND CRAB CRISPY SPRING ROLLS (CHA GIO)
Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture.
Provided by Busters friend
Categories Crab
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
- Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
- Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
- Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.
Nutrition Facts : Calories 96.7, Fat 1.7, SaturatedFat 0.3, Cholesterol 85.5, Sodium 886.6, Carbohydrate 7.5, Fiber 2, Sugar 2.8, Protein 13
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