CRAB ROLLS
These are based off crab rolls I had at Obrycki's in Baltimore. Try to get good quality crab, as it matters. Tinned crab isn't very good here. Once made, the salad will keep a couple days in the fridge.
Provided by Hank Shaw
Categories lunch Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Toss the crabmeat in the melted butter. Mix all the remaining ingredients except for the buns in a large bowl. Fold the crabmeat into this.
- Grill or toast the buns; you can spread some butter on the buns first if you'd like. Fill with the crab mixture. Serve with pickles and potato chips.
Nutrition Facts : Calories 415 kcal, Carbohydrate 23 g, Protein 25 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 1259 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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.
CLASSIC CRAB ROLL RECIPE
Steps:
- Gather the ingredients.
- You will need a minimum of 4 hours but no more than 12 for pickling. Place the vinegar and sugar into a nonreactive saucepan and heat to a gentle simmer, stirring until the sugar dissolves. Add the salt and leave to cool (the vinegar does not need to be cold but must not be hot, or it will cook the vegetables).
- Place the carrot, red onion, and radish into a large glass or stainless-steel bowl and pour the cooled vinegar mixture over. Cover and leave to marinate for 4 hours.
- Stir the mayonnaise, lemon juice, zest, and hot sauce (if using) together in a small bowl.
- Lightly toast the hot dog buns or rolls, or place onto a heated grill or griddle pan for a few moments to lightly char.
- Check through the crabmeat carefully to make sure there are no broken bits of shell. Stir together the crabmeat, mayo, and chives, then add salt and pepper to taste. Tuck a couple of leaves into each of the rolls. Divide the crab mixture between the rolls and pile onto the leaves.
- Dress with a few pickles or serve on the side. Serve immediately. Enjoy.
Nutrition Facts : Calories 651 kcal, Carbohydrate 83 g, Cholesterol 121 mg, Fiber 9 g, Protein 25 g, SaturatedFat 6 g, Sodium 1090 mg, Sugar 40 g, Fat 27 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
CRABMEAT ROLL-UPS
This is an easy and delicious spread, and yet another way to use tortillas for an appetizer. The mixture can also be used without the tortillas as a spread on crackers.
Provided by KATE MARIE
Categories Appetizers and Snacks Wraps and Rolls
Time 8h10m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
- Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 24.4 g, Cholesterol 43.4 mg, Fat 14 g, Fiber 1.4 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 769.4 mg, Sugar 5.6 g
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
MINI CRAB ROLLS
These mini crab rolls are as delicious as they are adorable!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Remove dough from can, and cut in half lengthwise to make 2 long thin pieces of dough. Use serrated knife to cut each half into 12 pieces. Place pieces, rounded side up, on ungreased cookie sheet.
- Bake 15 to 18 minutes or until just golden brown. Cool 5 minutes on cookie sheet. Remove to cooling rack to cool completely, about 10 minutes.
- Meanwhile, in medium bowl, stir together crab, mayonnaise, seafood seasoning, tarragon, salt and pepper just until combined. Set aside.
- Use serrated knife to cut slit in rolls from top to bottom, being careful not to cut all the way through. Place crab mixture in center of each roll. Top each roll with parsley sprig. Serve immediately, or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
NEW ENGLAND CRAB ROLLS
Categories Sandwich Shellfish Picnic Quick & Easy Dinner Lunch Mayonnaise Seafood Crab Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
- Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.
KING CRAB ROLLS
Provided by Ken Gross
Categories easy, quick, salads and dressings, side dish
Time 10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Squeeze the crab meat between your hands to remove all the moisture and then break into large pieces and place in a large bowl. Add the celery leaves, mayonnaise and lemon juice and mix well. Season to taste with salt, pepper and red-pepper flakes.
- In a nonstick skillet set over low heat, heat the butter until it begins to foam. Brown the hot-dog buns on both sides and set aside to cool slightly.
- Spread 1/4 of the mixture into each bun and sprinkle with chives. Serve immediately.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 613 milligrams, Sugar 3 grams, TransFat 0 grams
MAINE CRAB ROLLS
Make and share this Maine Crab Rolls recipe from Food.com.
Provided by Teri G.
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine crabmeat and mayonnaise in medium bowl.
- Butter along outside surfaces of hot dog rolls.
- Heat medium skillet over high heat.
- Place rolls in skillet buttered side down; cook until browned slightly, about 2 minutes per side.
- Open rolls and fill with lettuce, then crabmeat mixture.
- Serve immediately with chips and a pickle.
CRAB RANGOON EGG ROLLS RECIPE BY TASTY
Can't get enough crab rangoon wontons from your favorite take-out spot? Try these crab rangoon egg rolls filled with even more ooey-gooey cream cheese and crab filling, wrapped in a perfectly crispy wonton casing.
Provided by Aleya Zenieris
Categories Appetizers
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the cream cheese, a pinch of salt, soy sauce, and sugar until well combined. Gently fold in the crab meat and scallions until evenly incorporated.
- Place a wonton wrapper on a clean surface in a diamond orientation. Brush the edges of the wrapper with the beaten egg. Scoop 3 tablespoons of the crab filling onto the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Repeat with the remaining wrappers and filling.
- Fill a large pot halfway with peanut oil. Heat over medium-high heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
- Working 3-4 at a time, fry the egg rolls in the hot oil until the wrappers are puffed and golden, about 2 minutes, flipping halfway to ensure even color. Transfer to the wire rack and sprinkle with salt.
- Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce.
- Enjoy!
CRAB EGG ROLLS
Make and share this Crab Egg Rolls recipe from Food.com.
Provided by Diana Adcock
Categories Crab
Time 40m
Yield 8 egg rolls, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skilled over medium high heat saute the minced garlic in the 1 T.
- oil.
- Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
- Stir fry for 4 minutes.
- Stir in the crab, egg, soy sauce, and pepper.
- Stir well.
- Add the pepper flakes if using.
- Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
- Heat oil in a heavy skillet over medium high heat.
- Lay out the wrappers and divide mixture evenly.
- Wrap envelope style.
- Example: You want the 4 points of the wrapper up, down, right and left.
- At the lower point place mixture and form into a mini log.
- fold the bottom up and over log.
- Fold in sides.
- Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
- When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
- Repeat.
- Serve with stir fried veggies and dipping sauce.
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.
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CRAB ROLL RECIPE | EATINGWELL
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5/5 (6)Total Time 20 minsCategory Healthy Fish & Seafood RecipesCalories 238 per serving
- Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn't break up too much.
- Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.
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