Crab Asparagus Lettuce Rolls Recipes

CREAMY CRAB AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350°.
• In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
• In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
• Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
• Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
• Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
• Bake at 350° for 30 minutes. Serve hot.

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.

ASPARAGUS AND CRAB CASSEROLE

Steps:

• Preheat the oven to 375°F.
• Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
• Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
• Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.

CRAB SPRING ROLLS

Steps:

• In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 375 degrees F.
• In a saute pan, add the 2 tablespoons oil. Add onion and garlic, and cook for 2 minutes over medium-high heat. Add cabbages, green onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 minutes. Remove from the heat, drain excess liquid, and cool. Fold in crabmeat and mix to combine. Separate the sheets of spring roll wrappers, and keep under a slightly damp towel. Place 2 tablespoons of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center. Roll tightly and seal with the egg wash. Place the spring rolls into the preheated oil and fry until golden brown. Place on paper towels to drain. Serve with Pickled Ginger Vinaigrette.
• In a mixing bowl, combine dashi, sugar and rice wine vinegar. Transfer mixture to a blender and add fresh ginger, pickled ginger and salt. Slowly add salad oil to the blender. Serve chilled.

FRESH CRAB SPRINGROLLS

Steps:

• Preheat the fryer to 360 degrees F.
• In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper.
• In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the crab mixture over the wrapper and top with 1 tablespoon of the noodle mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll like a jelly roll, pressing the edges together to seal. Repeat with remaining wrappers and filling. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Slice each roll in half diagonally. Serve the rolls on a large platter with the Spicy Peanut Sauce. Garnish with chopped cilantro.
• In a food processor, combine all ingredients together. Process until smooth, then transfer to small bowls for dipping.

CRAB ASPARAGUS EGG ROLLS WITH THREE DIPPING SAUCES

Steps:

• For egg rolls: Heat 1 tbsp canola oil in wok or sauté pan over medium high heat.
• Add ginger and garlic, toss in oil.
• Sauté cabbage, carrots and asparagus for 1-2 minutes, to heat through.
• Add soy sauce, sesame oil and sauté for one minute more.
• Lower heat to medium and fold in crab meat and scallions.
• Add white pepper to taste.
• Keep over heat to warm through.
• Remove from heat, and let filling cool.
• Place egg roll wrapper in front of you, point down.
• Place about 3 tbsp of filling towards the lower half.
• Roll the bottom up, and the sides in, like an envelope.
• Fold over and seal the end of the egg roll with a bit of water to keep closed.
• Repeat until all egg roll wrappers are filled.
• Heat canola oil in wok or deep frying pan.
• I fry four egg rolls at a time and use just enough oil to cover the egg rolls about ½ to ¾ of the way over.
• Heat oil over medium high heat, to about 350 degrees, and fry egg rolls until golden brown on each side.
• Remove from oil and place on metal wrack or paper towels to drain excess oil.
• Serve with your choice of dipping sauces.
• For sweet soy dipping sauce: Combine all ingredients and stir to dissolve sugar.
• Allow to sit for at least one hour.
• Can be stored covered in refrigerator for up to 2 weeks.
• For duck sauce: Combine mustard and apricot preserves.
• Ready to serve.
• For peanut sauce: Blend peanuts, soy sauce, chili paste, cayenne pepper, brown sugar, and lime juice until mixed thoroughly, into a paste.
• Add as much as hot water is needed until sauce is at desired consistency, thinner or thick, depending on taste.
• Garnish with peanuts.