Snow Crab Filled Cucumber Rolls Food

CRAB SUMMER ROLLS

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.

CRAB CUCUMBER BITES

Steps:

• Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.

CALIFORNIA CUCUMBER ROLL

Steps:

• Use vegetable peeler or mandolin to cut the cucumber into 12 thin lengthwise slices; place in single layer on paper towels. Pat dry with additional paper towel. Refrigerate remaining cucumber for another use.
• Spread 2 tsp. cream cheese spread onto each cucumber slice; sprinkle each with 1/2 tsp. chopped ginger. Place 1 each crab piece and avocado slice crosswise at one end of each strip; roll up tightly starting at topped end.

CRAB AND CUCUMBER ROLLS

Steps:

• Mince the two scallions.
• In a bowl, mix the snow crab meat, the scallions, and the japanese mayonnaise.
• Peel the cucumber. Using a peeler or a mandoline, make thin slices of cucumber along the length of the cucumber. Slices will be about an inch wide and 10 inches long. Do not use the seedy part of the cucumber.
• Lay a slice of the cucumber, scoop a tablespoon of the crab mixture and deposit at one end of the cucumber slice. Starting at the crabmeat end, roll the cucumber slice to make a small cylinder. Hold the roll together with a toothpick or a small bamboo skewer. Repeat until all the crabmeat has been used up.
• Serve on an appetizer plate with garnish.

SNOW CRAB FILLED CUCUMBER ROLLS

Steps:

• Cut the ends off the cucumber.
• Cut the cucumber into three pieces.
• Use a knife to core the cucumber and remove the seeds.
• Combine the crab, mayonnaise, onion and Old Bay.
• If you are using the optional sugar and Tabasco, add them also.
• Taste test for flavor and add salt if needed. (Old Bay contains salt, so don't overdo it!).
• Stuff the three cucumber pieces with the crab mixture.
• Wrap tightly in plastic wrap and chill for 2 hours.
• Slice into 1/2" thick slices.

CUCUMBER FETA ROLLS

Steps:

• Thinly slice the cucumbers lengthwise.
• Lay the cucumber slices on top of a paper towel lined cutting board while you prepare the filling.
• Add the feta cheese and yogurt to a medium bowl. Mash to combine using a fork.
• Add the sun dried tomatoes or red bell peppers, chopped olives, dill, and lemon juice to the bowl. Stir well to combine.
• Place 1 - 2 teaspoons mixture at one end of a cucumber strip and roll up. Secure with a toothpick.
• Repeat with remaining strips.
• If not serving immediately, chill until ready to serve.