Best 4 Crab Summer Rolls Recipes
**Unveiling the Delights of Crab Summer Rolls: A Culinary Symphony of Freshness and Flavor**
As the sun casts its golden rays, beckoning the arrival of summer, it's time to embark on a culinary adventure that celebrates the vibrant flavors of the season. Our delectable crab summer rolls stand as a testament to the bounty of summer's harvest. These translucent rice paper rolls, hailing from the vibrant streets of Vietnam, encase a symphony of fresh herbs, crisp vegetables, and succulent crab, all harmoniously united by a tangy dipping sauce. With each bite, you'll embark on a journey through a tapestry of textures and flavors, leaving your taste buds tantalized and your senses invigorated. From the classic Vietnamese summer rolls to innovative variations featuring avocado, tofu, and even mango, our curated collection of crab summer roll recipes offers a culinary odyssey that will transport you to the heart of Vietnam, where every bite tells a story of tradition and culinary artistry.
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.
ALASKAN KING CRAB SUMMER ROLLS
Steps:
- Peel daikon and cut into julienne (thin matchsticks). Transfer to a small bowl.
- Cut carrot into 2-inch lengths, then cut into julienne. Add to daikon and toss with lime juice, sesame oil, and salt to taste.
- Cut cucumber into julienne.
- Purée jalapeño and avocado with vinegar and 1/4 teaspoon salt in a blender, then transfer to a bowl and stir in mayonnaise and tobiko.
- Stir together yuzu juice, soy sauce, and chile oil in a small bowl.
- Soak 2 rice-paper wrappers in a 13-by 9-inch baking dish of warm water until pliable, about 5 seconds. Put 1 soaked wrapper on a damp kitchen towel (not terry cloth), then place other wrapper below the first (closer to you), overlapping them halfway. Put one fourth of crabmeat across lower third of wrapper (nearest you), leaving a 2-inch border at bottom. Spread with 1 1/2 tablespoons avocado mixture and top with one fourth each of carrot mixture, cucumber, and sliced scallion. Fold bottom of wrapper over filling and roll up tightly, putting 2 cilantro sprigs on wrapper halfway through. Make 3 more rolls in same manner (you will have avocado mixture left over).
- Trim ends and cut each roll into 4 pieces. Divide among 8 shallow bowls, standing them up, and top each with a dollop of avocado mixture and a cilantro leaf. Drizzle yuzu sauce around rolls.
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 AND MANGO SUMMER ROLLS
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
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.
Tips:
- Choose fresh, high-quality ingredients: The fresher the ingredients, the better your summer rolls will taste. Look for plump, firm shrimp, fresh crab meat, and crisp vegetables.
- Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your summer rolls. Some popular choices include carrots, cucumbers, bell peppers, and bean sprouts.
- Prepare your vegetables properly: Vegetables should be thinly sliced or shredded so that they are easy to roll. You can also blanch the vegetables briefly to soften them.
- Use a light, flavorful dipping sauce: A simple dipping sauce made with fish sauce, lime juice, and sugar is a great way to complement the flavors of the summer rolls.
- Roll the summer rolls tightly: When you roll the summer rolls, make sure to roll them tightly so that they don't fall apart.
Conclusion:
Crab summer rolls are a delicious, refreshing, and healthy appetizer or light meal. They are perfect for a party or potluck, and they can also be made ahead of time. With a little practice, you'll be able to make crab summer rolls like a pro!
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