Gourmet Crab Ring Recipes

Steps:

• Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
• Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
• Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
• Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
• Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
• Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

Steps:

• Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
• Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
• Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
• Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.