Crab spring rolls

Yield: 4 Servings

Measure Ingredient
2 tablespoons Sugar
1 cup Pink grapefruit juice
2 tablespoons Fresh lime juice
⅛ teaspoon Freshly ground pepper
Vegetable cooking spray
2 cups Thinly sliced Bok Choy
⅔ cup Finely chopped green onions
2 tablespoons Fresh lime juice
2 teaspoons Minced fresh cilantro
½ teaspoon Minced pickled ginger
⅛ teaspoon Salt
⅛ teaspoon Freshly ground pepper
6 ounces Lump crabmeat; shell pieces removed
8 Egg roll wrappers
1 Egg white
2 tablespoons Olive oil
2 cups Gourmet salad greens
12 Pink grapefruit sections
2 tablespoons Slivered almonds; toasted

From: mkeri@... (Mike Keri)

Date: Wed, 1 May 1996 19:30:42 -0700 Recipe By: Cooking Light, Sept. 1995, page 84 Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes).

Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to ½ cup. Remove from heat; stir in ⅛ teaspoon pepper. Set aside.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir.

Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep from drying out), spoon ¼ cup crabmeat mixture into center of wrapper.

Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white.

Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes or until golden, turning frequently.

Arrange ½ cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each serving; sprinkle each with 1-½ teaspoons nuts. Yield: 4 servings.

Per serving: 470 Calories; 11g Fat (19% calories from fat); 17g Protein; 84g Carbohydrate; 35mg Cholesterol; 327mg Sodium NOTES : From Chef Mark Salter, of The Inn at Perry Cabin in St. Michael's, Maryland.




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