CRAB SUMMER ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 6 summer rolls
Number Of Ingredients 12
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.
Nutrition Facts : Calories 90, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 2 milligrams, Sodium 546 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams
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.
EAST COAST CRAB ROLL
A no-cook recipe from chef Martin Saylor, of the Coastal Sunbelt Produce Company, formerly of the Hay-Adams Hotel and Butterfield 9 downtown. The filling is spread on thin focaccia, but you can use store-bought lavash or na'an or even tortilla wraps. Serve with slices of melon or a dressed salad of watermelon cubes with feta and red onion. This recipe makes extra sauce which makes a nice salad dressing or a topping for seafood tacos, for example. Refrigerate sauce up to 3 days.
Provided by threeovens
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pick over the crabmeat and remove any pieces of shell or cartilage.
- Heat cream cheese in the microwave, on the defrost setting, for 1 minute, until softened.
- Whisk together (or use a stand mixer or handheld) the cream cheese, mayonnaise, mustard, 2 tablespoons lemon juice, Old Bay seasoning, and Worcestershire sauce; season with salt and pepper.
- Gently fold in the crab meat.
- Trim the bread, horizontally, to a thickness of 1/4 inch to 1/2 inch; spread with the crab mixture, leaving a 1/2 inch margin around the edges.
- Beginning at the short side, roll up; trim or even up the edges, then cut into 4 equal pieces.
- Divide among individual serving plates.
- Make the sauce by combining mayonnaise, ketchup and Old Bay seasoning; squeeze in 2 tablespoons lime juice, and stir.
- Drizzle sauce over each crab roll.
Nutrition Facts : Calories 631.9, Fat 46.9, SaturatedFat 16.4, Cholesterol 130.3, Sodium 1896.6, Carbohydrate 31, Fiber 2.4, Sugar 9.4, Protein 26.7
BROWN-BUTTER CRAB ROLL
Eventide Oyster Co. in Portland, Maine, offers a brown-butter lobster roll that we love. We added Old Bay seasoning and swapped the lobster for easy-to-find crabmeat in this delicious version you can make at home.
Provided by Rhoda Boone
Categories Sandwich Kid-Friendly Quick & Easy Dinner Lunch Crab Summer Sandwich Theory Sugar Conscious Peanut Free Tree Nut Free Soy Free Seafood Shellfish Small Plates
Yield Makes 4 sandwiches
Number Of Ingredients 9
Steps:
- Heat a medium skillet over medium. Spread 2 Tbsp. butter on cut sides of each bun. Toast buns, cut side down, working in batches if necessary, until golden brown, about 2 minutes per batch. Set buns aside and wipe out skillet.
- Melt remaining 6 Tbsp. butter in same skillet over medium heat. Continue to cook until butter foams, smells nutty, and turns caramel-colored, about 5 minutes. Add Old Bay seasoning, then gently fold in crabmeat and Worcestershire (mixture might spatter). Cook, stirring occasionally, until crabmeat is heated through, about 3 minutes. Remove from heat; stir in lemon juice and salt.
- Using a slotted spoon, transfer crab mixture to buns and top with chives. Serve with lemon wedges alongside.
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.
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