Best 5 Crab Mango And Mint Nori Rolls Recipes

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Indulge in a symphony of flavors with Crab, Mango, and Mint Nori Rolls, a culinary masterpiece that tantalizes the taste buds. Experience the delicate sweetness of crab, the vibrant tang of mango, and the refreshing burst of mint, all harmoniously wrapped in a sheet of crisp nori seaweed. This delectable dish is not only a feast for the senses but also a testament to the art of culinary fusion.

Complementing this main attraction, the article offers a diverse selection of equally enticing recipes. Embark on a culinary journey with Vietnamese Spring Rolls, where translucent rice paper envelops a delightful filling of shrimp, pork, and fresh herbs. For a taste of classic American cuisine, try the ever-popular Crab Cakes, featuring succulent crab meat bound together with a blend of savory seasonings and crispy panko breadcrumbs.

Transport yourself to the bustling streets of Thailand with Pad Thai, a harmonious blend of rice noodles, vegetables, and a tantalizing peanut sauce. If you prefer a vegetarian option, the Vegetable Stir-Fry with Cashew Sauce offers a vibrant medley of colorful vegetables coated in a creamy, nutty sauce.

And for those with a sweet tooth, the article presents two irresistible desserts. Satisfy your cravings with the decadent Chocolate Lava Cake, where a rich chocolate center oozes out upon every spoonful. Alternatively, indulge in the zesty delight of Lemon Bars, featuring a tangy lemon filling nestled in a buttery shortbread crust.

With its diverse range of recipes, this article caters to every palate, taking you on a culinary adventure that spans the globe. From the vibrant flavors of Crab, Mango, and Mint Nori Rolls to the comforting embrace of Chocolate Lava Cake, each recipe promises a unique and unforgettable dining experience.

Let's cook with our recipes!

CRAB, AVOCADO AND MANGO ROLL



Crab, Avocado and Mango Roll image

Provided by Giada De Laurentiis

Categories     appetizer

Time 27m

Yield 6 cups

Number Of Ingredients 13

1 pound lump crabmeat, drained and patted dry with paper towels
1/4 cup mayonnaise
4 teaspoons lemon juice
4 teaspoons light brown sugar
5 cups cooked Sushi Rice, recipe follows
4 toasted nori sheets*
1 avocado, seeded, peeled and cut into thin slices
1 mango, peeled and cut into thin slices
1/2 red bell pepper, cored, seeded and cut into thin slices
1/4 cup black sesame seeds*
2 cups short-grain sushi rice (recommended: Kokuho Rose)*
2 1/2 cups water
1/4 cup seasoned rice vinegar

Steps:

  • *Can be found at specialty Asian markets
  • Serving suggestion: wasabi, sweet picked ginger, soy sauce
  • 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.
  • *Can be found at specialty Asian markets
  • Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.

CRAB AND MANGO SUMMER ROLLS



Crab and Mango Summer Rolls image

The combo of fish and mango is very popular in Thai cuisine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 10 rolls or 40 pieces

Number Of Ingredients 10

1 pound king crab legs or 8 ounces lump crabmeat, picked over
1 large ripe mango, (about 14 ounces), pitted and peeled
10 leaves of Boston lettuce
3 scallions
1 teaspoon salt
2 ounces rice vermicelli
1 package 8 1/2-inch rice-paper sheets
1 cup tightly packed fresh fresh cilantro leaves
1 cup tightly packed fresh fresh mint leaves
Citrus Dipping Sauce

Steps:

  • Remove meat from crab legs. Slice in thin strips 5 inches long, cover, and refrigerate.
  • Cut mango flesh into strips 1/2 inch-by-2 1/2 inches. Cut lettuce leaves in half, discarding center ribs. Trim each scallion into two 5-inch lengths; slice lengthwise into very thin strips.
  • Bring a pot of water to a boil. Add salt and rice vermicelli to boiling water, and cook until tender, 2 to 3 minutes. Drain, and rinse in cold water.
  • Transfer rice paper to a plastic bag. Place 2 paper towels, one on top of the other, on a work surface; dampen them slightly. Lay a sheet of rice paper on top. Cover with 2 more damp paper towels. Removing 1 sheet of rice paper at a time, repeat until you have 10 layers. Let stand until pliable, 10 to 15 minutes. Meanwhile, line a baking sheet with plastic wrap.
  • Across the bottom third of 1 sheet of rice paper place 2 pieces of lettuce; 4 cilantro leaves; 4 mint leaves; 1 piece of crab (if using lump crabmeat, 2 tablespoons); 2 pieces of mango, end to end; and 1/4 cup vermicelli. Cover with 4 strips of scallion, 4 cilantro leaves, and 4 mint leaves. Roll rice paper into a cylinder, stopping halfway. Fold left and right sides into the middle; finish rolling.
  • Place on prepared baking sheet, cover, and refrigerate. Repeat entire process, making 10 rolls. To serve, trim ends with a sharp knife and cut the roll into 4 pieces. Serve dipping sauce on the side.

CRAB SALAD WITH MANGO AND MINT



Crab Salad with Mango and Mint image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 8

7 ounces fresh crab meat
1 ripe mango
4 pink radishs. sliced
1 sprig mint, leaves cut fine julienne
1 lemon, juiced
2 ounces olive oil
Salt and pepper
1 pint mesclun

Steps:

  • Clean the crab meat to remove all the remaining shells. Add the mango that you have cut into very small dice, radishes and the fresh mint. Mix the lemon juice with the olive oil to obtain the vinaigrette and season it to taste with ssalt and pepper. Mix some of it with the crab and keep the remaining vinaigrette to season the mesclun

CRAB, MANGO, AND MINT NORI ROLLS



Crab, Mango, and Mint Nori Rolls image

Categories     Fruit     Herb     Shellfish     Appetizer     No-Cook     Cocktail Party     Picnic     Lunch     Tropical Fruit     Mango     Mint     Seafood     Crab     Summer     Healthy     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 8

1/2 firm-ripe mango
1 pound jumbo lump crab meat
2 tablespoons fresh lime juice
1 tablespoon packed light brown sugar
2 tablespoons wasabi powder* or wasabi paste*
ten 8 x 7 1/2-inch sheets toasted nori*
1 cup packed fresh mint leaves
*available at Asian markets and some specialty foods shops and supermarkets

Steps:

  • Cut skin from mango and cut flesh into julienne strips. Pick over crab meat to remove any bits of cartilage and shell and in a bowl stir together with lime juice, brown sugar, and salt to taste. If using wasabi powder, in a small bowl stir together with 2 teaspoons water and let stand, covered, 10 minutes to make wasabi paste.
  • Cut nori sheets in half lengthwise. On a work surface put a sushi mat (see above note) with bamboo strips of mat parallel to front of work surface. (Alternatively, use a 9-inch square of heavy-duty foil as a mat.) Put 1 nori piece on mat with a short side lined up with edge of mat that is closest to you. Spread 1/4 teaspoon wasabi paste across bottom edge of nori and top with 5 or 6 mint leaves so that some stick out on each side. Top mint leaves evenly with a heaping tablespoon crab mixture and 2 or 3 mango strips. Beginning with a short side and using mat as a guide, roll up nori tightly (use mat to help tighten roll). Seal seam with a little water and with a sharp knife cut roll crosswise into 3 pieces. Make more rolls in same manner. Nori rolls may be made 3 hours ahead and chilled, covered.

CRAB, AVOCADO, & MANGO SUSHI ROLL



Crab, Avocado, & Mango Sushi Roll image

Recipe courtesy Giada De Laurentiis from the food network. I'm not a fan of sushi but my boyfriend loves it. This actually looks like something even I would enjoy. I can't wait to make it for him! The nori sheets can be found in asian markets and the directions do say to use a sushi mat, but I don't have one so I'll have to find some other substitute.

Provided by Jfoxe

Categories     Crab

Time 27m

Yield 24 rolls, 6 serving(s)

Number Of Ingredients 10

1 lb lump crabmeat, drained and patted dry with paper towels
1/4 cup mayonnaise
4 teaspoons lemon juice
4 teaspoons light brown sugar
5 cups cooked sushi rice
4 toasted nori, sheets*
1 avocado, seeded, peeled and cut into thin slices
1 mango, peeled and cut into thin slices
1/2 red bell pepper, cored, seeded and cut into thin slices
1/4 cup black sesame seed

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.

Nutrition Facts : Calories 388, Fat 12.6, SaturatedFat 1.8, Cholesterol 59.9, Sodium 367.4, Carbohydrate 47.7, Fiber 5.2, Sugar 9.5, Protein 21.9

Tips:

  • Prep your ingredients: Before you start assembling your nori rolls, make sure all of your ingredients are prepped and ready to go. This will help you work quickly and efficiently.
  • Use fresh ingredients: The fresher your ingredients, the better your nori rolls will taste. Look for ripe mangoes, crisp mint, and fresh crab.
  • Don't overstuff the rolls: When you're assembling your nori rolls, be careful not to overstuff them. Too much filling will make the rolls difficult to roll and eat.
  • Use a sharp knife: When you're slicing your nori rolls, use a sharp knife to ensure clean, even slices.
  • Serve with your favorite dipping sauce: Nori rolls are delicious served with a variety of dipping sauces, such as soy sauce, wasabi, or a sweet and sour sauce.

Conclusion:

Crab, mango, and mint nori rolls are a delicious and refreshing appetizer or snack. They're easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect nori rolls every time. So next time you're looking for a quick and easy meal, give crab, mango, and mint nori rolls a try. You won't be disappointed.

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