Best Crab Asparagus Egg Rolls With Three Dipping Sauces Recipes

EASY KRAB EGG ROLLS (BAKED LOW-FAT)

Steps:

• Mix all ingredients except egg roll wrappers.
• Place wrappers in a wet paper towel. Keep them covered as you work with them.
• Spray a 15 x 10 jelly roll pan with cooking spray.
• Place a wrapper on work surface laying in a diamond shape. Place about 2 T of mixture in center of wrapper. Fold top point to middle, then fold side points in . Roll from top to bottom, place seam side down on prepared pan.
• Continue in this manner till you run out of filling or wrappers.
• Spray tops with cooking spray. Bake at 350 for 20 to 25 minutes or till golden brown.

FRESH CRAB SPRINGROLLS

Steps:

• Preheat the fryer to 360 degrees F.
• In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper.
• In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the crab mixture over the wrapper and top with 1 tablespoon of the noodle mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll like a jelly roll, pressing the edges together to seal. Repeat with remaining wrappers and filling. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Slice each roll in half diagonally. Serve the rolls on a large platter with the Spicy Peanut Sauce. Garnish with chopped cilantro.
• In a food processor, combine all ingredients together. Process until smooth, then transfer to small bowls for dipping.

SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE

Steps:

• Preheat oven to 200°F.
• combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
• Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
• Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
• To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
• serve crab cakes warm with lemon wedges and dipping sauce.

CRISPY CRAB ROLLS

Steps:

• Crab filling: In medium bowl, combine the crab meat, white pepper, nutmeg, cayenne pepper, mayonnaise, egg yolk (reserving egg white), and lemon zest. Thinly slice the green part of the scallions (reserving the white part) on an angle, and add to the bowl. Stir the ingredients gently to combine, keeping the crab meat chunks as intact as possible.
• Dipping sauce: In a small bowl, blend the chile sauce, lime juice, sesame seeds, and a pinch of salt.
• In a large, deep skillet, heat oil to 375 F. In a large bowl, whisk together cornstarch, water, and 3 egg whites (reserving 2 egg yolks) to make a slurry. In another large bowl, combine the flour with a pinch of salt. Use a rolling pin to flatten each slice of bread. Arrange the bread with the short sides facing you. Spread a heaping tablespoon of crab mixture across the middle of each slice, leaving a ½-inch border at both sides. Use your finger to spread some of the reserved egg yolk along the top and bottom of the flattened bread. Roll and tuck the bread around the crab; press to seal the rolls. Let the rolls rest seam-side down for 5 minutes.
• Whisk the egg white mixture again to recombine any cornstarch that may have settled to the bottom. Dip each crab roll into the mixture, then dredge in the flour. Carefully transfer the rolls to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to a plate lined with paper towels to drain. Finely slice the white part of a scallion and garnish the chili sauce. Slice the crab rolls in half and serve with the chile sauce.

CRAB RANGOON EGG ROLLS

Steps:

• Beat Cream cheese, garlic, onion, Worcestershire sauce salt and lemon in bowl til thoroughly combined.
• Stir in crab to incorporate evenly.
• Place two tablespoons of crab mixture on each egg roll wrapper and roll up.
• You can fry the egg rols but I bake them on a sprayed cookie sheet.
• fry until golden brown 2-3 minutes each side or bake 350 degrees for 15-20 minutes.

CRAB RANGOON EGG ROLLS

Steps:

• 1. In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
• 2. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package with pictures).
• 3. Heat oil in heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

CRAB EGG ROLLS

Steps:

• In a large skilled over medium high heat saute the minced garlic in the 1 T.
• oil.
• Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
• Stir fry for 4 minutes.
• Stir in the crab, egg, soy sauce, and pepper.
• Stir well.
• Add the pepper flakes if using.
• Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
• Heat oil in a heavy skillet over medium high heat.
• Lay out the wrappers and divide mixture evenly.
• Wrap envelope style.
• Example: You want the 4 points of the wrapper up, down, right and left.
• At the lower point place mixture and form into a mini log.
• fold the bottom up and over log.
• Fold in sides.
• Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
• When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
• Repeat.
• Serve with stir fried veggies and dipping sauce.