Spider Roll Soft Shell Crab Roll Recipes

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SPICY CRAB SPRING ROLLS



Spicy Crab Spring Rolls image

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

¾ cup imitation crabmeat
1 ½ tablespoons mayonnaise
1 teaspoon sriracha sauce, or to taste
4 rice paper wrappers
⅓ English cucumber, cut into matchsticks
1 carrot, cut into matchsticks
½ ripe avocado, sliced lengthwise into 8 pieces
1 green onion, cut into matchsticks

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

SPIDER ROLL



Spider Roll image

Provided by Food Network

Number Of Ingredients 20

1 Soft-shell Crab
2 cups tempura batter, recipe follows
1 nori
1/2 cup sushi rice
1/8 avocado
2 tablespoons spicy mayonnaise, recipe follows
3 egg yolks*
1 teaspoon shallot (chopped)
1/2 clove garlic
3 tablespoons lime juice
2 teaspoons seasoned rice vinegar
1 teaspoon miso paste
2 teaspoons chile paste
2 teaspoons cayenne pepper
1 1/2 cups vegetable oil
1 cup all purpose flour
1/2 cup cornstarch
1 whole egg beaten
1 to 2 cups seltzer
A few ice cubes

Steps:

  • Preheat oil to 350 degrees F.
  • Dip soft-shell crab into tempura batter. Fry crab until it turns golden brown. Remove and place on paper towels to drain. Cut into thirds. Place all ingredients on bamboo mat in the following order: nori, rice, crab, avocado, and spicy mayonnaise and roll in a jelly roll fashion.
  • Place all ingredients except oil in blender. On medium speed, slowly add the oil to emulsify into mayonnaise.
  • In a mixing bowl, blend the dry ingredients. Stir in the egg, and while stirring, pour in the seltzer, 1/2 cup at a time. Stir to completely combine ingredients. Add enough seltzer so that the blend is the consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the batter very cold.

VIETNAMESE SOFT ROLLS WITH CRAB



Vietnamese Soft Rolls with Crab image

A very refreshing roll, much like an updated goi cuon, with a choice of two Asian dipping sauces. Served as an appetizer, these rolls make 16, but as a part of a main course, these serve 4 as part of an Asian meal. The rice papers used in this recipe may be found at high end grocers or Oriental markets and are called "Banh Trang".

Provided by PalatablePastime

Categories     Crab

Time 53m

Yield 16 soft rolls

Number Of Ingredients 23

1 lb cooked crabmeat (imitation crab may also be used)
1 lb fresh asparagus, ends snapped,woody stems trimmed
1 tablespoon cooking oil
1/4 cup water
1 head red leaf lettuce
1 cup alfalfa sprout
1 cup shredded carrot
1 cup fresh basil leaf
1 cup fresh cilantro stem
1 package rice paper sheet (banh trang)
paper towels
1/2 cup hoisin sauce
2 cloves garlic, minced
3 tablespoons soy sauce
2 teaspoons sugar
sesame oil, few drops
1 tablespoon chopped peanuts
1/2 cup water
1/4 cup fish sauce (nam pla)
1 tablespoon sugar
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1/2 lime, juice of

Steps:

  • Mix together ingredients for the nuoc cham sauce in a small bowl and set aside.
  • Mix together all ingredients for Hoisin dipping sauce EXCEPT chopped peanuts in a small saucepan.
  • Bring mixture to a boil; then reduce heat and simmer for five minutes.
  • Cool Hoisin dipping sauce to room temperature, garnish with chopped peanuts, and set aside.
  • Het oil in a large skillet, add asparagus and cook for one minute.
  • Add water and cook, covered, for three minutes more; remove from heat.
  • Note: crab is meant to be chilled and asparagus is meant to be cooled down to room temperature when building rolls.
  • Fill a large bowl with warm water (deep enough to submerge a rice paper).
  • Dip one rice paper at a time while building soft rolls, just till it becomes pliable; remove from water and blot on paper toweling.
  • To build roll, on softened rice paper, place a lettuce leaf with margins on all sides (except top is ok).
  • Top lettuce with one ounce of crab, one piece of asparagus, a couple of pinches of alfalfa sprouts and shredded carrots, a fresh basil leaf, and a couple of cilantro sprigs.
  • Fold bottom edge of rice paper up over filling, then wrap right side over filling and roll up tightly into a bundle.
  • Place on serving platter covered with a damp paper towel while preparing remaining rolls.
  • Serve at once with dipping sauces and hot chile paste (sambal oelek), if desired.

Nutrition Facts : Calories 75.1, Fat 1.7, SaturatedFat 0.2, Cholesterol 12.1, Sodium 840, Carbohydrate 8.1, Fiber 1.5, Sugar 4.7, Protein 7.3

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