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Crab spring rolls - cooking light
Artist: _ Yield: 4
Categories: Appetizers, Asian, Bakery, Exotic, Light, Pastry, Rolls, Seafood, Spring Rating: 0
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Ingredients:
2 tbspSugar
1 cupPink grapefruit juice
2 tbspFresh lime juice
1/8 tspFreshly ground pepper
Vegetable cooking spray
2 cupThinly sliced bok choy
2/3 cupFinely chopped green onions
2 tbspFresh lime juice
2 tspMinced fresh cilantro
1/2 tspMinced pickled ginger
1/8 tspSalt
1/8 tspFreshly ground pepper
6 ozLump crabmeat, shell pieces
-removed
8 Egg roll wrappers
1 Egg white
2 tbspOlive oil
2 cupGourmet salad greens
12 Pink grapefruit sections
2 tbspSlivered almonds, toasted
Procedures:
1Recipe by: cooking light, sept.
21995, page 84 preparation time: 0:08 place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes).
3Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon).
4Place pan over medium-high heat until caramelized sugar melts.
5Bring to a boil, and cook 8 minutes or until reduced to ?cup.
6Remove from heat; stir in 1/8 teaspoon pepper.
7Set aside.
8Coat a nonstick skillet with cooking spray; place over medium heat until hot.
9Add bok choy and onions.
10Saute until bok choy wilts.
11Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir.
12Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee from drying out), spoon ?cup crabmeat mixture into center of wrapper.
13Fold lower right corner over mixture; fold lower left and top right corners over mixture.
14Moisten top left corner with egg white; roll up jelly-roll fashion.
15Repeat procedure with remaining wrappers, crabmeat mixture, and egg white.
16Heat oil in skillet over medium-high heat.
17Add egg rolls; cook 5 minutes o until golden, turning frequently.
18Arrange ?cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls.
19Drizzle 2 tablespoons caramelized sugar mixture over each serving; sprinkle each with 1-?teaspoons nuts.
20Yield: 4 servings