SPRING CRAB SALAD ROLL

Spring Crab Salad Roll image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 17

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1/2 pound fresh jumbo lump crab meat
1 small red pepper, finely diced
1 small yellow pepper, finely diced
1 tablespoon good-quality Dijon mustard
1 small bunch chives
1 small bunch chervil (reserve a small amount, for garnish)
1 teaspoon horseradish
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon dry mustard (recommended: Coleman's)
1 teaspoon Worcestershire sauce
1/2 lemon, juiced
Salt and freshly ground black pepper
1 green plantain
Oil
1 hot house cucumber (European seedless)
Reserved chervil

Steps:

Clean and pick through the crabmeat. Place in a bowl and put the bowl into an ice bath to keep cold. Combine all the remaining ingredients. Slowly fold in the crabmeat, Season with salt and pepper.
Peel the plantain and slice, very thin, on a slicing machine or mandolin. Fry in hot oil and remove. Slice the cucumber the lengthwise, on a mandoline or slicing machine.
Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end. Then slowly roll it up and stand it up on its end.
Garnish with crumbled pieces of fried plantains and chervil.