 
These crab spring rolls are a deliciously fishy twist on the classic Asian snack. Photo courtesy Miller’s Select Crabmeat.
April 2010
Updated June 2010 |
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Crab Meat Spring Rolls
Plus 9 Other Crab Recipes
Enjoy these crab recipes courtesy of Miller’s Select Premium Crab. Read our review of Miller’s Select. This is Page 4 of a 10-page article. Click on the black links below to visit other recipes.
Crab Meat Spring Rolls
Deliciously fresh spring rolls are inspired by Vietnamese cuisine—excellent party fare or a tasty treat any time of day.
Spring Roll Ingredients
- 1 can Miller's Select or Sea Fare Crab Meat (drained)
- 1 package rice paper rounds for spring rolls (approximately 20)
- 4 ounces thin rice vermicelli (cooked)
- 1 cup shredded lettuce and/or Napa cabbage
- 1/3 cup each fresh basil, mint and cilantro leaves (whole)
- 2 large carrots shredded
- ½ cup thinly sliced shiitake mushrooms (optional)
Marinade Ingredients
- 1/2 teaspoon finely minced garlic
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Preparation
- For marinade, combine all ingredients and whisk together.
- For spring rolls, first drain crab meat and sprinkle with marinade.
- Dip a rice paper round in warm water to soften. Drain and place on a cutting board or work surface.
- Put approximately 1 tablespoon noodles in the center of a softened rice spring roll wrapper. Top with lettuce, basil, mint and cilantro leaves, shredded carrots, mushroom slices and a spoonful of marinated crab meat.
- Pull the bottom of the wrapper over the filling, fold over the sides and then roll into a cylinder for a finished spring roll. Repeat for each spring roll.
- Serve with your favorite Asian dipping sauce such as Hoisin or peanut sauce.
Continue To Page 5: Crab Salad With
Lemongrass & Mint
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Recipes courtesy Miller’s Select Crabmeat. All other material
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