Crab spring rolls
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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