Dungeness Crab Spring Rolls
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This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per each of 20 pieces: about | - |
| cal | 34 |
| pro | 3 g |
| total fat | 0 |
| 0g sat.fat | - |
| carb | 6 g |
| fibre | 1 g |
| chol | 6 mg |
| sodium | 34 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 2 |
| vit A | 7 |
| vit C | 17 |
| folate | 5 |
It is worth every effort to use fresh crab for these delicate spring rolls. Ask staff at the fish counter to steam it for you if you are pressed for time (or don't have a large enough pot). Or you can use 1-1/2 cups (375 mL) prepared crab instead.
Ingredients
- 1 Dungeness crab, (about 1-1/2 lb/750 g)
- 1 green onion
- 1/2 English cucumber
- 1/2 sweet red pepper
- 1/2 mango, peeled
- 2 tbsp chopped fresh mint
- 2 tsp minced gingerroot
- 2 tsp lime juice
- 1 small green chili, seeded and minced
- 1 pinch salt
- 1 pinch pepper
- 16 -20 six inch rice paper wrappers
- 2 cups packed watercress
Preparation
With brush, scrub crab under cold water. Plunge, back side down, into large pot of boiling water. Cover and boil over medium-high heat until bright red, about 12 minutes. Remove with tongs and let cool enough to handle.
Pull off joints; crack large legs and claws. Using small fork or pick, remove meat. Pull off triangular apron and mouth parts on stomach. Using knife or hands, pull back top shell and discard. Crack body in half; using small fork or pick, remove meat. Discard spongy gills, stomach, entrails and shell. Pick through crab meat, shredding slightly and discarding any bits of shell or cartilage. Place in large bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cut green onion into 2-inch (5 cm) lengths; julienne into matchstick-size pieces. Add to crab.
Cut cucumber in half crosswise; julienne into matchstick-size pieces to make about 1 cup (250 mL). Add to crab.
Cut red pepper and mango into thin strips to make about 1/2 cup (125 mL) each; add to crab. Add mint, ginger, lime juice, green chili, salt and pepper; toss to combine.
Fill pie plate with hot water. One at a time, dip each rice paper wrapper into hot water until pliable; pat dry on towel. Onto centre of each wrapper, arrange about 4 watercress leaves. Top with about 2 tbsp (25 mL) of the filling, forming into log. Fold wrapper bottom then sides over filling; roll into cylinder.
Place on damp towel–lined baking sheet; cover with damp towel to prevent drying out. (Make-ahead: Refrigerate for up to 6 hours.)
Pull off joints; crack large legs and claws. Using small fork or pick, remove meat. Pull off triangular apron and mouth parts on stomach. Using knife or hands, pull back top shell and discard. Crack body in half; using small fork or pick, remove meat. Discard spongy gills, stomach, entrails and shell. Pick through crab meat, shredding slightly and discarding any bits of shell or cartilage. Place in large bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cut green onion into 2-inch (5 cm) lengths; julienne into matchstick-size pieces. Add to crab.
Cut cucumber in half crosswise; julienne into matchstick-size pieces to make about 1 cup (250 mL). Add to crab.
Cut red pepper and mango into thin strips to make about 1/2 cup (125 mL) each; add to crab. Add mint, ginger, lime juice, green chili, salt and pepper; toss to combine.
Fill pie plate with hot water. One at a time, dip each rice paper wrapper into hot water until pliable; pat dry on towel. Onto centre of each wrapper, arrange about 4 watercress leaves. Top with about 2 tbsp (25 mL) of the filling, forming into log. Fold wrapper bottom then sides over filling; roll into cylinder.
Place on damp towel–lined baking sheet; cover with damp towel to prevent drying out. (Make-ahead: Refrigerate for up to 6 hours.)
Source : Canadian Living Magazine: April 2007
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