Crab Avocado And Mango Roll Recipes

Steps:

• Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
• Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.
• (use half of the ingredients in each mold).
• Gently push down the avocado slices into the bottom of the mold.
• Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
• Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
• Carefully slide the mold off of the stack and chill until ready to serve.
• Serve cold.

Steps:

• Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
• Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

Steps:

• In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
• Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat.
• Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top.
• Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices.
• Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap.
• Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
• To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
• Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos.

Steps:

• In a 10 inch saute pan, heat 1 cup canola oil on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer - it should read 375 degrees F. In a medium mixing bowl, combine crab, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the breadcrumbs, lemon juice and Worcestershire sauce. Mix until fully incorporated. Make 3 ounce cakes and dredge in the flour, then egg and the remaining breadcrumbs. Lay the cakes in the oil and pan-fry for 5 to 6 minutes. Remove and place on a paper towel and season with salt in a mixing bowl.
• In a medium mixing bowl, combine all ingredients. Mix well and refrigerate until ready to use.
• In a blender combine ingredients and mix until smooth. Refrigerate until ready to use.
• To serve crab cakes, spoon puree onto the plate in a small pool. Slice the cake in half and lay the bottom portion in the puree. Spoon avocado salsa on top and place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with cilantro leaf.