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.
CRUNCHY CRAB PARCELS
The combination of crispy filo pastry & crabmeat makes this a wonderfully indulgent dish
Provided by John Torode
Categories Canapes
Time 55m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Boil the potato for 15 mins until soft. Meanwhile, place 25g of the butter and all of the cream in a heavy-based pan and bring to the boil. Slice the spring onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1-2 mins to soften. Pass the cooked potato through a ricer or sieve to a really fine mash, then add to the pan and mix everything together. Set aside to cool.
- Add the crabmeat and sliced green bits of spring onion to the potato mixture and stir together. Melt the remaining butter. Unwrap the filo pastry and cover with a clean, damp tea towel to prevent it drying out. Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.
- Cut the filo sheets lengthways into 3 long strips. Then cut each strip in half across the middle. Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip. Fold the filo over to make a triangle, then fold again, rolling up the strip. When the mixture is enclosed and you have a neat triangle shape, place on a baking sheet and brush with more butter. Can be made ahead up to this point and frozen for up to 1 month.
- Heat oven to 200C/fan 180C/gas 6. Cook the rolls for 15-20 mins until golden and crisp. To serve, pile the parcels up on a plate or bowl, then scatter over with extra sliced spring onion, if you like.
Nutrition Facts : Calories 66 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 3 grams protein, Sodium 0.33 milligram of sodium
CRUNCHY CRAB PARCELS (WITH FREEZING DIRECTIONS)
This sounds like it would a lush and 'posh' offering for your guests at a party such as a New Year's Eve party. This recipe comes from chef John Torode and was published in the January 2008 copy of the BBC Good Food Magazine. The recipe says these can be frozen if the crabmeat used is fresh.
Provided by Sarah_Jayne
Categories Crab
Time 50m
Yield 30 parcels
Number Of Ingredients 7
Steps:
- Boil the potato for 15 minutes until soft.
- Meanwhile, place 1 ounce of the butter and all of the cream in a heavy-based pan and bring to the boil.
- Slice the green onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1 to 2 minutes to soften.
- Pass the cooked potato through a ricer or sieve to a really fine mash and then add to the pan and mix everything together. Set aside to cool.
- Add the crabmeat and sliced green bits of the onion to the potato mixture and stir together.
- Melt the remaining butter.
- Unwrap the filo pastry and cover with a clean, damp tea towel to prevent it drying out.
- Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.
- Cut the filo sheets into 3 long strips. Then cut each strip in half across the middle.
- Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip.
- Fold the filo over to make a triangle, then fold again, rolling up the strip.
- When the mixture is enclosed and you have neat triangle shape, place on a baking tray and brush with more butter.
- Heat oven to 400 degrees and cook the rolls for 15 to 20 minutes until golden and crisp.
- To serve, pile the parcels up on a plate or bowl. Then scatter over the extra sliced green onion, if you like.
- FREEZING DIRECTIONS: These can be frozen if using fresh crab. Freeze at the point before cooking. They can be frozen for up to a month.
Nutrition Facts : Calories 59.5, Fat 3.2, SaturatedFat 1.8, Cholesterol 11.4, Sodium 133.3, Carbohydrate 5.1, Fiber 0.3, Sugar 0.1, Protein 2.5
CRAB RANGOON DIP WITH CRISPY WONTON CHIPS
I love this creamy, tangy, savory crab rangoon dip with sweet chili sauce and cool crunch of green onion, and when served on the super crunchy and salty wonton chips... watch out! Fun twist to a familiar favorite.
Provided by NicoleMcmom
Categories Crab Dip
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
- Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
- Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
- While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
- Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).
Nutrition Facts : Calories 220.9 calories, Carbohydrate 9.3 g, Cholesterol 55.3 mg, Fat 16.4 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 10.2 g, Sodium 613.3 mg
CRUNCHY CRAB PUFFS
Easy, crunchy, very good! Can use 1-2 stalks of chopped celery in place of water chestnuts but I think that makes these rather ordinary.
Provided by SB61287
Categories Crab
Time 10m
Yield 30 puffs
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Divide each biscuit into thirds. Place on a baking sheet. Blend remaining ingredients & spoon onto each biscuit section. Bake 10 minutes or until puffy & browned.
CRUNCHY CRAB SALAD
I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and vitality.
Provided by Amelia Freer
Categories Low Fat Kid-Friendly Low Cal Dinner Lunch Grapefruit Apple Crab Celery Radish Healthy Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 2
Number Of Ingredients 17
Steps:
- To make the dressing, put the ginger and citrus juices into a bowl, add the salt and stir until dissolved. Add the ground coriander and pepper, then while whisking, slowly pour in the olive oil until combined.
- Mix all the salad ingredients together in a large bowl, pour over the dressing and serve.
CRUNCHY CRAB SALAD
In Rupert, Idaho, Stephanie Hamilton frequently serves this cool salad at home and at social functions. "It's super simple to make and has a unique taste that's delicious," she assures.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the crab, peas, celery and onion; set aside. Combine the mayonnaise, lemon juice, soy sauce, garlic salt and curry powder; add to the crab mixture and toss to coat. Stir in the chow mein noodles and almonds.
Nutrition Facts : Calories 400 calories, Fat 31g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
CRISPY CRAB RANGOON
My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to develop a crab rangoon recipe to make them at home. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. -Cathy Blankman, Warroad, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 77mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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