Best Crab And Avocado Rice Paper Rolls Recipes

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CRAB, AVOCADO AND MANGO ROLL



Crab, Avocado and Mango Roll image

Provided by Giada De Laurentiis

Categories     appetizer

Time 27m

Yield 6 cups

Number Of Ingredients 13

1 pound lump crabmeat, drained and patted dry with paper towels
1/4 cup mayonnaise
4 teaspoons lemon juice
4 teaspoons light brown sugar
5 cups cooked Sushi Rice, recipe follows
4 toasted nori sheets*
1 avocado, seeded, peeled and cut into thin slices
1 mango, peeled and cut into thin slices
1/2 red bell pepper, cored, seeded and cut into thin slices
1/4 cup black sesame seeds*
2 cups short-grain sushi rice (recommended: Kokuho Rose)*
2 1/2 cups water
1/4 cup seasoned rice vinegar

Steps:

  • *Can be found at specialty Asian markets
  • Serving suggestion: wasabi, sweet picked ginger, soy sauce
  • In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
  • Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
  • To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
  • *Can be found at specialty Asian markets
  • Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.

CRAB AND AVOCADO ROLL - SUSHI



Crab and Avocado Roll - Sushi image

Make and share this Crab and Avocado Roll - Sushi recipe from Food.com.

Provided by dicentra

Categories     Crab

Time 10m

Yield 24 pieces

Number Of Ingredients 7

1 (6 ounce) can lump crabmeat, drained
2 tablespoons mayonnaise
3/4 teaspoon soy sauce
4 sheets nori (dried seaweed)
4 cups sushi rice, prepared
1 teaspoon wasabi paste
1 avocado, peeled, cored and sliced

Steps:

  • Mix crab meat with mayonnaise and soy sauce.
  • Place nori sheet horizontally on bamboo rolling mat with the shiny side facing the mat. With wet hands, spread about ¾ cup sushi rice evenly over the nori, leaving a ¾-inch strip on the far edge of the nori sheet free of rice. Using your finger, spread a thin stripe of wasabi horizontally along the center of the rice. Spoon about 3 tablespoons crab mixture along the center of the rice, followed by 2 to 3 avocado slices.
  • Rolling the bamboo mat away from you, carefully roll the nori over, leaving the rice-free strip of nori exposed.
  • Press the roll firmly together. Lift the top of the mat and turn the roll over so that the rice free edge of the nori overlaps the rest of the roll, sealing it.
  • Roll it in the mat again, pressing firmly to make sure it is sealed and shaped like a cylinder.
  • Using a sharp knife, carefully cut the roll into 6 pieces to serve. Repeat with remaining ingredients.

Nutrition Facts : Calories 140.2, Fat 1.9, SaturatedFat 0.3, Cholesterol 5.7, Sodium 48.7, Carbohydrate 26.3, Fiber 1.4, Sugar 0.1, Protein 3.9

SPICY CRAB SPRING ROLLS



Spicy Crab Spring Rolls image

This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.

Provided by Christy Blaker

Categories     Appetizers and Snacks     Wraps and Rolls

Time 30m

Yield 4

Number Of Ingredients 8

¾ cup imitation crabmeat
1 ½ tablespoons mayonnaise
1 teaspoon sriracha sauce, or to taste
4 rice paper wrappers
⅓ English cucumber, cut into matchsticks
1 carrot, cut into matchsticks
½ ripe avocado, sliced lengthwise into 8 pieces
1 green onion, cut into matchsticks

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.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 13.8 g, Cholesterol 8.3 mg, Fat 8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 367.6 mg, Sugar 3.5 g

CRAB SUMMER ROLLS



Crab Summer Rolls image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 6 summer rolls

Number Of Ingredients 12

1/4 cup rice wine vinegar
2 tablespoons tamari or low-sodium soy sauce
1 teaspoon garlic chili paste, such as sriracha
1 teaspoon grated fresh ginger
2 cups cooked rice sticks/noodles (about 2 ounces)
1/4 teaspoon toasted sesame oil
6 sheets rice paper wrappers
1/2 cup fresh cilantro sprigs
1/2 cup fresh basil leaves
1 cup lump crabmeat
1 red bell pepper, cut into thin strips
1 cucumber, peeled, seeded and cut into thin strips

Steps:

  • For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
  • For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
  • Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

Nutrition Facts : Calories 90, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 2 milligrams, Sodium 546 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams

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