CRAB FRIED RICE
This fried rice is very easy and so popular for Thai and Chinese. Try this recipe and you'll find it is very nice taste. Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!
Provided by Karnjana
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.4 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 1294 mg, Sugar 5 g
SHRIMP AND CRAB MEAT WITH RICE
Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.
Provided by Eric R.
Categories Healthy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
- Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
- Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
- Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
- Serve over rice.
SHRIMP, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE
Make and share this Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole recipe from Food.com.
Provided by TxGriffLover
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
- Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
- At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
- Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.
CRAB RICE
Make and share this Crab Rice recipe from Food.com.
Provided by AllThingsCooking
Categories Crab
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare Spanish rice mix per the package instructions omitting the tomatoes.
- While rice cooks, sauté onions and bell peppers in a small amount of olive oil until soft and lightly caramelized.
- Add imitation crab, shrimp, and salad shrimp.
- Cook just until raw shrimp becomes opaque.
- Sprinkle mixture with half a teaspoon or so of Old Bay Seasoning.
- Combine cooked rice and seafood mixture.
- Add more Old Bay Seasoning, salt and pepper to taste.
- Enjoy!
OL' FUSKIE FRIED CRAB RICE
Long as I can remember, crab rice was a monthly treat around our house. As I've raised my own family -- sometimes near the water, sometimes not so near -- I've cherished this dish and added a few touches of my own. If there's a picnic or a family gathering, I'll find a way to get some crabs. When I find folks with a dock, it's not long before I'll be asking them if I can set out a crab trap or two. Because as soon as someone tastes ol' Fuskie crab rice, they're likely to be asking me to make it. My kids beg for crab rice all the time, and just like my mother did with us girls, I make them help me pick the crabs. We sit out on the porch or around the kitchen table, spread some newspapers and go to pickin'. The more hands we've got, the sooner we're ready to cook.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield about 4 to 6 servings
Number Of Ingredients 11
Steps:
- Measure the dry rice; then rinse and drain it several times. Put it the rice, water, and salt in a medium pot. Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more.
- Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool. Add the oil to the bacon fat in the skillet and heat. Add the celery, bell pepper, and onion. Stir-fry until the onions are clear; then add the crab and cook until the crab begins to brown, another 5 to 10 minutes. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover the mixture and simmer for at least 10 minutes. (If you'd like a meatier mixture, just use more crab and less rice.)
BAHAMIAN CRAB N' RICE
Everyone whose ever heard about the Bahamas thinks about conch. We were once called the conch isles. However, it is little known fact that conch is the most perennial dish, not the the national dish! The most important part of the national dish of the Bahamas. Eaten almost everyday with Steamed Nassau Grouper,coleslaw and fried plaintain especially between the months of June and August. This recipe will prove challenging for those unfamiliar with how to prepare the land crabs.... but it tastes like manna ... intensely delectable experience for your tastebuds!
Provided by KCBlair
Categories Crab
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
- Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
- Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
- Pull apart.
- Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
- Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
- Break the two segments in half by holding each half securely and snapping apart.
- This can also be done by chopping the segment with a cleaver.
- Wash the toe segments under the tap and put them in the bowl with the fat.
- This process is to be repeated until each crab is processed.
- Place a large pot over medium high heat, adding the vegetable/corn oil.
- Allow the oil to heat until a drop of water sizzles when dripped in the oil.
- Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
- Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
- Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
- Add tomato paste, stir ingredients together for another 5 minutes.
- Add water.
- Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
- Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
- Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
- Cook for about 20-25 minutes or until all of the liquid is absorbed.
- Do not lift lid while cooking.
- Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
- Fluff and serve hot.
DEVILED DUNGENESS CRAB WITH WILD RICE AND ORZO PILAF
Steps:
- For the sauce:
- Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
- For the Rice and Orzo:
- Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
- Preheat the broiler.
- For the crab:
- Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
- Serve with the sauce.
- For the wild rice:
- Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.
- Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.
CRAB FRIED RICE
As a young chef just starting out in New York, I had limited time and money. One of my favorite things to do on my rare days off was to Rollerblade down to Chinatown and explore the amazing ingredients in the markets. While I was there, I would usually get a bowl of fried rice, which was warm, comforting, and filling. In those days, I couldn't afford to get it with a luxe ingredient like crab--I added that later on. By including it in a simple bowl of fried rice, I'm reminded how one special ingredient can make an ordinary dish extraordinary.
Provided by Marcus Samuelsson
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large skillet over medium heat. When it shimmers, add the garlic, ginger, lemongrass, curry leaves, sausage, and curry powder and cook, stirring, for 5 minutes, or until very fragrant.
- Add the rice to the skillet and stir until all the rice is separated into grains. Cook, stirring occasionally, until the rice is hot, 2 to 3 minutes.
- Combine the soy sauce, sambal oelek, sugar, and a pinch each of salt and pepper in a small cup, then add it to the rice. Cook, stirring, for another minute.
- Pour the eggs over the rice and let them sit for about a minute. Stir the eggs into the rice and turn off the heat (you're not making scrambled eggs; you just want the eggs to make the rice creamy).
- Fold in the scallions and half of the crabmeat. Let sit for another minute. Taste the rice and season it with salt and pepper or more soy sauce.
- Spoon the rice onto a platter. Scatter the remaining crab and the cilantro over the top and garnish with the lime wedges. Set out a plate of lettuce leaves so you can spoon rice into the leaves, wrap, and enjoy.
CRAB 'N RICE (THE BAHAMAS)
This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. Crab 'n rice is a favorite meal in the Bahamas; it is traditionally made with land crabs, but sea crabs are an almost indistinguishable substitution.
Provided by GiddyUpGo
Categories Crab
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Crack the crab and remove the meat. Carefully pick through the meat to make sure there are no remaining bits of shell.
- Chop up the vegetables and fry them in the oil until they are soft. Stir in the tomato paste and seasonings, adding a little more oil if you need to. Saute for a few minutes until the flavors are incorporated.
- Add three cups of water (I used non-traditional crab stock) and bring to a boil. Add the pigeon peas and crab and let boil for five minutes or so.
- Add the rice (you can also add more water if the mixture looks too dry), return to a boil, then reduce heat and cover. Let simmer until all the liquid has been absorbed (about 20 minutes).
IMITATION CRAB AND RICE SALAD
Colorful crab rice salad. Light but filling summer main course or side dish. Serve with toast.
Provided by DAVID
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan. Stir in rice, cover, and reduce heat to low. Simmer until rice is tender and water has been absorbed, about 15 minutes, adding a few more tablespoons water if needed.
- Transfer rice to a bowl. Stir in imitation crab, mayonnaise, bell pepper, cashews, peas, sesame oil, curry powder, green onion, and lemon juice until combined. Season with salt and pepper. Refrigerate for 3 hours before serving.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 31.5 g, Cholesterol 21.3 mg, Fat 42.2 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 6.5 g, Sodium 556.5 mg, Sugar 3.6 g
JAPANESE-STYLE CRAB FRIED BROWN RICE
My crab fried rice, Japanese style.
Provided by Jane
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- While rice is cooking, heat a skillet over medium heat. Add green onions and garlic and cook for 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes. Add carrots and cook until softened, about 2 minutes more. Add crab and cook until heated through, about 3 minutes more.
- Mix soy sauce, maple syrup, and sesame oil to the vegetable mixture in the skillet. Add cooked rice and stir to combine.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 79.7 g, Cholesterol 43.1 mg, Fat 6.8 g, Fiber 4.1 g, Protein 20.9 g, SaturatedFat 1.1 g, Sodium 571.4 mg, Sugar 5 g
RUSSIAN RICE AND CRAB SALAD
A classic Russian salad with rice, corn, imitation crab, hard-boiled eggs, and pickles served with garlicky mayonnaise and dill. A great way to use up leftover rice.
Provided by Natalie Titanov
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from heat and cool for a minimum of 4 hours or overnight.
- Combine cooked and cooled rice, corn, imitation crab, eggs, onion, and cornichons in a bowl. Season with salt and pepper. Stir together mayonnaise and garlic in a small bowl; pour over salad. Mix well. Sprinkle with chopped dill.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 27 g, Cholesterol 112.2 mg, Fat 7.5 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 471.3 mg, Sugar 3.9 g
CRAB AND RICE CASSEROLE
Make and share this Crab And Rice Casserole recipe from Food.com.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together and put in refrigerator overnight.
- Bake at 350 for one hour.
Nutrition Facts : Calories 734.8, Fat 31.6, SaturatedFat 4.7, Cholesterol 123.2, Sodium 1132.2, Carbohydrate 74.2, Fiber 4.6, Sugar 10.1, Protein 37.7
AMAZIN' CRAB RICE CAKES
Treat your family to crab rice cakes! These crispy, golden brown Amazin' Crab Rice Cakes require just six ingredients and 25 minutes of your time.
Provided by My Food and Family
Categories Rice
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring broth to boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 min. Fluff with fork.
- Beat eggs in large bowl. Add crabmeat, cheese and rice; mix lightly. Shape into 8 patties. Let stand 5 min.
- Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 195 mg, Sodium 750 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 0 g, Protein 20 g
RICE PILAF LIKE JOE'S CRAB SHACK
Make and share this Rice Pilaf Like Joe's Crab Shack recipe from Food.com.
Provided by startnover
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to a boil in a sauce pan.
- Add rice, cover and cook till rice is tender and water is absorbed, about 20 minutes.
- Sauté celery, pepper, onion, and 1 t butter till tender.
- Stir vegetables into rice.
- Remove bay leaf before serving.
Nutrition Facts : Calories 180.3, Fat 2.8, SaturatedFat 1.7, Cholesterol 6.8, Sodium 26.1, Carbohydrate 34.9, Fiber 1.5, Sugar 0.6, Protein 3
OL' FUSKIE FRIED CRAB RICE
This is a recipe I found in GULLAH HOME COOKING, THE DAUFUSKIE WAY by Sallie Ann Robinson, foreword by Pat Conroy. Those of you who live in the Low Country of South Carolina know that there is a Dausfuskie Island. Pat Conroy wrote about this island in a book called,"The Water is Wide." It was also made into a movie. This recipe is bascially crab fried rice without the eggs or carrots and peas that you find in some fried rice. I haven't tried it yet, but when I do, I think I'll add the carrots and peas for color and more crab meat,because I like lots of meat. Note: I think that leftover rice will work.
Provided by mightyro_cooking4u
Categories Crab
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Measure dry rice, then rinse and drain it several times. Put it, the warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and the water is absorbed.
- Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool.
- Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion.
- Stir-fry until the onions are clear,then add the crab and cook another 5 to 10 minutes until the crab begins to brown.
- Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined.
- Cover the mixture and simmer for at least 10 minutes. (If you like a meatier mixture, just use more crab and less rice.).
Nutrition Facts : Calories 604.3, Fat 20.3, SaturatedFat 3.8, Cholesterol 79.1, Sodium 1568, Carbohydrate 64.1, Fiber 2.3, Sugar 2.6, Protein 38.2
CRAB AND SHRIMP RICE NOODLE SOUP
Steps:
- Pour the 3 1/2 quarts water into a 5- or 6-quart Dutch oven and bring to a rolling boil over high heat. Add the crab and cook, clean, and pick it as directed on page 322. Set the meat and the tomalley and fat aside. If you don't like the tomalley and fat, discard them along with the shell bits. Reserve 3 quarts (12 cups) of the cooking liquid for the broth.
- To rehydrate the dried shrimp, put them in a small saucepan with the 1 1/4 cups water, bring to a simmer over medium heat, and cook for 10 minutes, or until slightly soft. Drain the shrimp into a sieve placed over a bowl and let cool completely. Add the cooking liquid to the reserved crab cooking liquid.
- Put the cooled shrimp in a food processor and process to grind to a coarse texture. Add the crabmeat and tomalley and fat. Pulse 3 times to combine but not pulverize the crabmeat. Transfer to a bowl and mix in 1/2 teaspoon of the salt, 1 tablespoon of the fish sauce, and the egg whites. Set aside.
- In a large, wide pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until fragrant and a bit soft. Add the tomatoes and their juices and the remaining 1 1/4 teaspoons salt and bring to a vigorous simmer. Cook, stirring frequently, for 10 to 12 minutes, or until most of the liquid has evaporated and the mixture is thick.
- Add the shrimp sauce, the remaining 1 tablespoon fish sauce, and the reserved cooking liquid. Bring to a boil over high heat, lower the heat to a gentle simmer, and cook for 30 minutes.
- Meanwhile, bring a large pot of water to a rolling boil, for reheating the noodles; ready the scallions and cilantro for assembling the bowls; and arrange the garnishes on a plate or put them in small dishes and put on the table.
- Keeping the broth at a gentle simmer, use a large spoon to slowly stir it in one direction, scraping the bottom of the pot. As you stir with one hand, use the other to pour in the egg mixture. Keep stirring, and as soon as the egg mixture floats to the top, remove the spoon. Let the broth cook undisturbed for 5 minutes. When small bubbles break the surface, the soup is done. The broth underneath will be golden and clear with some solids at the bottom. Lower the heat so the broth stays warm while you assemble the bowls.
- When the water has reached a boil, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. After 5 to 10 seconds, pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl and repeat with the remaining portions, while proceeding to assemble each bowl.
- Use a slotted spoon to transfer an equal portion of the floater to each bowl, on top of the noodles. Bring the broth to a rolling boil, taste, and salt, if necessary. Ladle 2 cups broth into each bowl, distributing the hot liquid evenly. Top with the scallions and cilantro. Serve immediately with the garnishes. It is customary for diners to add some vegetables, torn herb leaves, and squeezes of fresh line. Anyone wanting a brinier bowl should mix in a dab of shrimp sauce, while heat seekers should add a little of the chile-garlic mix.
- Notes
- To split and curl water spinach stems, use only the hollow portion of the stems, removing all leaves and tender stems (save those for a stir-fry, page 178). Soak the stems in water for 5 minutes to make them easier to split. A knife is traditionally used to split the stems, but a water spinach splitter (dao che rau muong, literally "knife for splitting water spinach"), available at Vietnamese markets, works much better. The thin metal rod attached to the round plastic top contains a set of sharp blades arranged like wheel spokes. Slide the splitter into the stem and then push the stem through the blades until about 4 inches of split stem protrudes. Grab the split portion and pull on it to drag the remaining stem portion through the blades. Deposit the shreds in a bowl of cold water and let soak for 15 minutes to curl. Drain before using.
- For information on banana blossoms, see page 52. Simply remove some of the bracts, stack them, and then slice them. Soak for 10 minutes in 1 tablespoon of distilled white vinegar and water to cover. Then massage and drain them.
IMITATION CRAB AND WILD RICE
Simple way to add seafood to the weekly menu at home. Very popular at potluck dinners.
Provided by Melanie B
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine water, wild rice mix, contents of seasoning packet, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to low or medium-low, cover, and simmer until water is absorbed, about 25 minutes.
- While rice is cooking, melt remaining 1 tablespoon butter in a large frying pan over low heat. Add onion and cook until translucent, 8 to 10 minutes. Add beans and corn; cook, stirring often, until heated through, about 5 minutes. Add imitation crab and season with pepper. Saute until imitation crab is warm, 3 to 5 minutes.
- Mix cooked rice into the crab mixture and serve immediately.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 69.6 g, Cholesterol 26.6 mg, Fat 7 g, Fiber 9.7 g, Protein 16.2 g, SaturatedFat 3.9 g, Sodium 1553.6 mg, Sugar 7.1 g
WILD RICE CRAB SALAD
We have an abundance of wild rice in the northern part of Minnesota, and I use it in many of my recipes. This recipe is from my daughter-in-law. -LaVerna Mjones, Moorhead, Minnesota
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Cook rice according to package directions; drain and rinse in cold water. , In a large bowl, combine the rice, crab, broccoli, cauliflower and onion. Combine the salad dressing, sugar, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for 4 hours before serving.
Nutrition Facts : Calories 337 calories, Fat 22g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 532mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
CRAB-AND-SHRIMP SPRING ROLLS IN RICE PAPER
Provided by Molly O'Neill
Categories appetizer
Time 30m
Yield Eight servings
Number Of Ingredients 18
Steps:
- To make the spring rolls, blanch the snow peas in boiling water for 1 minute. Drain and refresh under cold running water. Drain well and cut into fine julienne strips.
- Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
- Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss. Add the lemon zest and juice and salt and toss to combine.
- Lay a large, clean cotton cloth or apron on a work surface. You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes. Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds. Place on the cloth. Repeat with 3 more sheets of rice paper.
- Start with the first sheet of soaked rice paper and place 1/4 cup of the filling in a mound in the center. Fold the sides over the filling, then the ends, making a square package. Place the spring roll on a platter or in a shallow baking dish. Repeat until the filling is used. Cover with a damp cloth until ready to serve.
- To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan. Place over medium heat and stir just until the sugar dissolves. Pour into a bowl and set aside at room temperature. (The rolls and sauce can be made several hours ahead.)
- To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate. Place 2 spring rolls in the center of each plate, turning them once in the sauce. Surround with the mesclun and then the mint leaves. Serve.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 1 gram, Fiber 1 gram, Protein 13 grams, SaturatedFat 0 grams, Sodium 1800 milligrams, Sugar 21 grams, TransFat 0 grams
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