Free Recipe Crab Spring Rolls

Recipe Type: Free Appetizer Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Crab Spring Rolls Recipe

2 tb Sugar
1 c Pink grapefruit juice
2 tb Fresh lime juice
1/8 ts Freshly ground pepper
Vegetable cooking spray
2 c Thinly sliced Bok Choy
2/3 c Finely chopped green onions
2 tb Fresh lime juice
2 ts Minced fresh cilantro
1/2 ts Minced pickled ginger
1/8 ts Salt
1/8 ts Freshly ground pepper
6 oz Lump crabmeat; shell pieces
-removed
8 Egg roll wrappers
1 Egg white
2 tb Olive oil
2 c Gourmet salad greens
12 Pink grapefruit sections
2 tb Slivered almonds; toasted

Crab Spring Rolls Preparation

From: mkeri@cln.etc.bc.ca (Mike Keri) Date: Wed, 1 May 1996 19:30:42 -0700 Recipe By: Cooking Light, Sept. 1995, page 84 Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes). Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir. Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper. Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white. Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes or until golden, turning frequently. Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings. Per serving: 470 Calories; 11g Fat (19% calories from fat); 17g Protein; 84g Carbohydrate; 35mg Cholesterol; 327mg Sodium NOTES : From Chef Mark Salter, of The Inn at Perry Cabin in St. Michael’s, Maryland. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #66 From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, .

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