Spicy Crab Roll Bold Ingredients More Food

SPICY CRAB ROLL RECIPE

Steps:

• Rinse the rice and add to the rice cooker. Then add water and cook according to the instructions.
• Once cooked, transfer to a large bowl and let it cool. When it's still very warm, mix in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
• In a clear bowl, mix together Sriracha sauce and mayonnaise. Taste and add more Sriracha if you prefer a spicier flavor.
• Shred the imitation crab meat using your hands or two forks.
• Add Sriracha mayo and mix well.
• Cut the nori sheet into two halves with kitchen scissors.
• Place half of a nori sheet on top of the bamboo mat shiny side facing down.
• Spread seasoned sushi rice (about 3/4 cup) over nori evenly. Press the rice gently with your hands. (Tips: You can dip your hands in Tezu water to prevent the rice from sticking to your hands).
• Sprinkle sesame seeds on top of the rice.
• Flip the sheet and let the rice side facing down.
• Add the spicy Kani crab salad to the middle of the nori sheet.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and press the rice and filling together. Keep rolling until the ends meet.
• More the roll to a cutting board and cut it into 8 pieces.
• Drizzle more spicy mayo sauce on top of the roll for some extra heat.

SPICY CRAB SPRING ROLLS

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.

SPICY CRAB BOIL FOR BLUE CRABS

Steps:

• To make the spice mix, grind the mustard, celery, cumin, dill seeds, and bay leaves in an electric spice grinder or a clean coffee grinder. Place the freshly ground spices in a large bowl and mix in the paprika, chile powder, red chile flakes, and thyme. Add the fresh herb sprigs to the bowl.
• Put some water and a steamer insert in the bottom of a very large pot. Add the crabs, sprinkling the spice mix and the herb sprigs between the crabs as you layer them in the pot. Put the lid on, bring the water to a boil, and steam until the crabs are cooked, about 20 minutes. The crabs should be a bright red. Remove the crabs from the pot, serve hot, and pass around crab crackers or hammers.

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.

SPICY CRAB ROLL | KANI MAKI

Steps:

• Cook the sushi rice. Once cooked, mix in the sushi vinegar. Leave it to cool to room temperature.
• Mix sriracha sauce and mayonnaise together in a bowl. After shredding the crab meat, add the sriracha mayo and mix it well. Toast the nori sheet.
• Place a sushi bamboo mat on a clean flat surface, place a sheet of cling wrap on top. Cut a piece of seaweed into two halves, and spread a thin layer of rice on a piece of seaweed. Gently press the rice with a spoon to flatten it, then sprinkle gomashio on top of it.
• Now, flip the rice and nori sheet, so that your seaweed is facing up. You can then add the spicy Kani salad in Step 2 to the middle of the nori sheet. Add the avocado, cucumber, and mango on top of it, with some mayonnaise.
• Roll the bamboo mat starting at the edge with both hands pressing it down firmly, continue until you reach the end. Leave in the fridge for at least 60 minutes or in the freezer for only 15 minutes. You can now cut your kani maki into pieces and remove the cling wrap for serving.
• If you like, you can place your masago on a plate, then roll each sushi slice onto the masago. Now you can serve your spicy crab roll!

CRISPY CRAB ROLLS

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.