Alaskan King Crab Summer Rolls Recipes

CRAB SUMMER ROLLS

Steps:

• For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
• For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
• Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

ALASKAN KING CRAB SUMMER ROLLS

Steps:

• Peel daikon and cut into julienne (thin matchsticks). Transfer to a small bowl.
• Cut carrot into 2-inch lengths, then cut into julienne. Add to daikon and toss with lime juice, sesame oil, and salt to taste.
• Cut cucumber into julienne.
• Purée jalapeño and avocado with vinegar and 1/4 teaspoon salt in a blender, then transfer to a bowl and stir in mayonnaise and tobiko.
• Stir together yuzu juice, soy sauce, and chile oil in a small bowl.
• Soak 2 rice-paper wrappers in a 13-by 9-inch baking dish of warm water until pliable, about 5 seconds. Put 1 soaked wrapper on a damp kitchen towel (not terry cloth), then place other wrapper below the first (closer to you), overlapping them halfway. Put one fourth of crabmeat across lower third of wrapper (nearest you), leaving a 2-inch border at bottom. Spread with 1 1/2 tablespoons avocado mixture and top with one fourth each of carrot mixture, cucumber, and sliced scallion. Fold bottom of wrapper over filling and roll up tightly, putting 2 cilantro sprigs on wrapper halfway through. Make 3 more rolls in same manner (you will have avocado mixture left over).
• Trim ends and cut each roll into 4 pieces. Divide among 8 shallow bowls, standing them up, and top each with a dollop of avocado mixture and a cilantro leaf. Drizzle yuzu sauce around rolls.

KING CRAB ROLLS

Steps:

• Squeeze the crab meat between your hands to remove all the moisture and then break into large pieces and place in a large bowl. Add the celery leaves, mayonnaise and lemon juice and mix well. Season to taste with salt, pepper and red-pepper flakes.
• In a nonstick skillet set over low heat, heat the butter until it begins to foam. Brown the hot-dog buns on both sides and set aside to cool slightly.
• Spread 1/4 of the mixture into each bun and sprinkle with chives. Serve immediately.