Spider Roll Soft Shell Crab Roll Recipes

SPICY CRAB SPRING ROLLS

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.

SPIDER ROLL

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

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.