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 SPRING ROLLS
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 375 degrees F.
- In a saute pan, add the 2 tablespoons oil. Add onion and garlic, and cook for 2 minutes over medium-high heat. Add cabbages, green onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 minutes. Remove from the heat, drain excess liquid, and cool. Fold in crabmeat and mix to combine. Separate the sheets of spring roll wrappers, and keep under a slightly damp towel. Place 2 tablespoons of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center. Roll tightly and seal with the egg wash. Place the spring rolls into the preheated oil and fry until golden brown. Place on paper towels to drain. Serve with Pickled Ginger Vinaigrette.
- In a mixing bowl, combine dashi, sugar and rice wine vinegar. Transfer mixture to a blender and add fresh ginger, pickled ginger and salt. Slowly add salad oil to the blender. Serve chilled.
SPRING ROLL SALAD WITH PEANUT DRESSING
Provided by Valerie Bertinelli
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
- Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
- Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.
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 SPRING ROLLS
Make and share this Crab Spring Rolls recipe from Food.com.
Provided by dicentra
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the filling, toss all the ingredients together in a bowl until evenly combined, adding salt, pepper and lime juice to taste.
- Lay a spring roll wrapper on a board with a corner facing you. Keep the rest covered with a tea towel to prevent them from drying out. Spoon 2 tbsp of the filling on to the bottom of the wrapper, then brush the surrounding pastry with egg white. Fold the bottom edge up over the filling, brush the sides with more egg white and fold them in and over the filling, like an envelope. Roll up into a log. Repeat with the rest of the wrappers and filling.
- Heat the oil for deep-frying (at least a 6cm depth) in a suitable pan to 180°C To check the oil is hot enough, drop in a cube of bread - it should turn golden brown and crisp in 20 seconds. Deep-fry the rolls in batches for 40-50 seconds until golden brown and crisp. Drain on kitchen paper.
- Cut the spring rolls in half on the diagonal and serve warm, with the ginger and coriander sauce on the side for dipping.
- For the dipping sauce, dissolve the sugar and vinegar in a small pan over a low heat. Once completely dissolved, turn up the heat and boil for 5 minutes. Then add the chopped garlic, chillies, coriander and ginger.
- Mix the remaining ingredients together then stir in the hot sugar syrup mixture. Allow to cool completely then pour into a screw-topped jar. Store in the fridge for up to 1 week. Bring the sauce to room temperature before serving.
Nutrition Facts : Calories 390.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 32, Sodium 3544.4, Carbohydrate 62.5, Fiber 2.7, Sugar 17.4, Protein 24.7
SPRING CRAB SALAD ROLL
Steps:
- Clean and pick through the crabmeat. Place in a bowl and put the bowl into an ice bath to keep cold. Combine all the remaining ingredients. Slowly fold in the crabmeat, Season with salt and pepper.
- Peel the plantain and slice, very thin, on a slicing machine or mandolin. Fry in hot oil and remove. Slice the cucumber the lengthwise, on a mandoline or slicing machine.
- Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end. Then slowly roll it up and stand it up on its end.
- Garnish with crumbled pieces of fried plantains and chervil.
CRAB SALAD ROLL
Make and share this Crab Salad Roll recipe from Food.com.
Provided by 586236
Categories Lunch/Snacks
Time 10m
Yield 2 Sandwiches
Number Of Ingredients 8
Steps:
- Mix the mayonnaise with the celery.
- Gently stir in crabmeat, but try not to break it up.
- Heat a large skillet, and add butter to taste.
- Brown both sides of the buns. (If using bread, brown only one side of each slice.).
- Remove the buns from the skillet and layer on a leaf or two of lettuce.
- Top the lettuce with the crab salad.
- Season with freshly ground pepper if desired.
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From en.wikipedia.org
Course Hors d'oeuvreType Dim sumRegion or state East Asia and Southeast AsiaVariations Many
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From sidechef.com
4/5 (1)Total Time 1 hr 5 minsCuisine American, AsianCalories 18 per serving
- Once the cream cheese is soft, mix in the Mozzarella Cheese (3/4 cup), Worcestershire Sauce (3 teaspoon), Rice Vinegar (1 teaspoon) and Granulated Sugar (1 teaspoon).
- Mince the Garlic (2 clove) and finely chop the Scallion (2 stalk) and add it into the cheese mixture.
CRAB AND CHEESE SPRING ROLLS - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
5/5 (16)Total Time 50 minsCategory Appetizer, SnackCalories 110 per serving
- Carefully peel 1 sheet at a time, place the sheet in front o you with a corner facing you. (Place a damn cloth or paper towel over the stack of spring roll papers to prevent it from drying out while you are rolling out the spring rolls)
QUICK CRAB ROLL RECIPE - BERLY'S KITCHEN
From berlyskitchen.com
Reviews 7Calories 354 per servingCategory Main Dish Recipes
- First, add the crab meat, onion, celery, seafood seasoning, mayo, and lemon juice to a large mixing bowl.
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From cameronsseafood.com
Servings 4Estimated Reading Time 3 mins
- In a medium sized mixing bowl, combine the lettuce, red bell pepper, green onions, cilantro, basil, and the lime juice.
- Fill a pan that is large enough to hold your rice wrappers with warm water. Place the rice wrappers in the pan one at a time, soaking each one for 20-30 seconds until soft and pliable.
- Take each rice wrapper out of the pan and place it on a clean tea towel. Place 1/14th of the crab mixture onto one end of the rice wrapper and roll it up; roll it by folding the sides of the rice wrapper in, folding the end of the wrapper over the crab salad mixture, and then rolling it up tightly. Repeat this with the other 13 wrappers. If you don’t think you will have enough filling for the salad rolls, you can always use fewer wrappers.
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From predominantlypaleo.com
Estimated Reading Time 1 min
SPRING CRAB SALAD ROLL - FOOD NETWORK UK
From foodnetwork.co.uk
- Clean and pick through the crabmeat. Place in a bowl and put the bowl into an ice bath to keep cold. Combine all the...
- Peel the plantain and slice, very thin, on a slicing machine or mandolin. Fry in hot oil and remove.
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KING CRAB SPRING ROLLS - OLIVE SUNSHINE
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