Best Baked Crab Spring Rolls Recipes

Baked Crab Spring Rolls image

Provided by ratherbeswimmin

Categories Crab

Time 45m

Yield 4 rolls

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 red bell pepper, finely chopped
2 celery ribs, from the heart finely chopped
6 water chestnuts, finely chopped
1/2 small onion, finely chopped
1/4 cup fresh bean sprout, chopped
2 (6 ounce) cans lump crabmeat, drained and flaked
2 tablespoons dark soy sauce
1/2 teaspoon dried thyme
4 sheets defrosted phyllo dough (13 x 7 inches each)
3 tablespoons melted butter

Steps:

Preheat oven to 400°; add oil to a preheated skillet over medium to medium-high heat.
Saute pepper, celery, water chestnuts, and onion for 2-3 minutes.
While veggies are still a little crunchy, transfer to a bowl; to the bowl also add bean sprouts, crab, soy sauce, and thyme; combine well with a spoon.
Paint half a sheet of phyllo dough with melted butter and fold sheet in half, making almost a square.
Pile a few spoonfuls of filling 2 inches from the bottom of the sheet and leaving 2 inches at either side of sheet.
Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet.
Your crab pastry will look like a spring roll; dab the edges and sides of your roll with melted butter and place seam-side down on a pastry sheet.
Assemble all and bake on center rack 15 minutes or until lightly golden all over.

Nutrition Facts : Calories 288, Fat 14.4, SaturatedFat 6.4, Cholesterol 87.5, Sodium 996.1, Carbohydrate 17.4, Fiber 1.8, Sugar 2.5, Protein 22.1

Baked Crab Spring Rolls image

Provided by Kathy D

Categories Seafood

Time 35m

Number Of Ingredients 11

1 Tbsp vegetable oil
1/2 red bell pepper, finely chopped
2 celery ribs, finely chopped
6 whole water chestnuts, finely chopped
1/2 small yellow onion, finely chopped
1/4 c fresh bean sprouts, chopped
2 can(s) lump crab meat, drained and flaked (2 6 oz cans)
2 Tbsp tamari (or dark soy sauce)
1/2 tsp dried thyme
4 sheet(s) phyllo dough, defrosted (13 x 17 in. each)
4 Tbsp butter, melted

Steps:

1. Preheat your oven to 400 degrees F.
2. Add the oil to a large skillet over medium-high heat. Saute eht pepper, celery, water chestnuts and onion for 2-3 min. Then transfer to a bowl. The veggies should still retain some crunch.
3. Add the bean sprouts, crab, tamari and thyme to the bowl of veggies. Combine well.
4. Brush half a sheet of phyllo dough with melted butter and fold the sheet in half, making almost a square.
5. Put a few spoonfuls of filling 2 inches from the bottom of the sheet (leaving 2 inches at either side of the sheet).
6. Fold the bottom half up and side edges in, then roll up and over until you reach the top of the sheet. The crab pastry should be looking like a spring roll at this point.
7. Dab the edges and sides of the roll with melted butter and put it seam-side down on a baking sheet.
8. Repeat for the rest of the phyllo sheets/crab & veggie mixture.
9. Bake on the center rack of your oven for about 15 min., or until lightly golden all over.