Crab Asparagus Lettuce Rolls Recipes

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VIETNAMESE SOFT ROLLS WITH CRAB



Vietnamese Soft Rolls with Crab image

A very refreshing roll, much like an updated goi cuon, with a choice of two Asian dipping sauces. Served as an appetizer, these rolls make 16, but as a part of a main course, these serve 4 as part of an Asian meal. The rice papers used in this recipe may be found at high end grocers or Oriental markets and are called "Banh Trang".

Provided by PalatablePastime

Categories     Crab

Time 53m

Yield 16 soft rolls

Number Of Ingredients 23

1 lb cooked crabmeat (imitation crab may also be used)
1 lb fresh asparagus, ends snapped,woody stems trimmed
1 tablespoon cooking oil
1/4 cup water
1 head red leaf lettuce
1 cup alfalfa sprout
1 cup shredded carrot
1 cup fresh basil leaf
1 cup fresh cilantro stem
1 package rice paper sheet (banh trang)
paper towels
1/2 cup hoisin sauce
2 cloves garlic, minced
3 tablespoons soy sauce
2 teaspoons sugar
sesame oil, few drops
1 tablespoon chopped peanuts
1/2 cup water
1/4 cup fish sauce (nam pla)
1 tablespoon sugar
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1/2 lime, juice of

Steps:

  • Mix together ingredients for the nuoc cham sauce in a small bowl and set aside.
  • Mix together all ingredients for Hoisin dipping sauce EXCEPT chopped peanuts in a small saucepan.
  • Bring mixture to a boil; then reduce heat and simmer for five minutes.
  • Cool Hoisin dipping sauce to room temperature, garnish with chopped peanuts, and set aside.
  • Het oil in a large skillet, add asparagus and cook for one minute.
  • Add water and cook, covered, for three minutes more; remove from heat.
  • Note: crab is meant to be chilled and asparagus is meant to be cooled down to room temperature when building rolls.
  • Fill a large bowl with warm water (deep enough to submerge a rice paper).
  • Dip one rice paper at a time while building soft rolls, just till it becomes pliable; remove from water and blot on paper toweling.
  • To build roll, on softened rice paper, place a lettuce leaf with margins on all sides (except top is ok).
  • Top lettuce with one ounce of crab, one piece of asparagus, a couple of pinches of alfalfa sprouts and shredded carrots, a fresh basil leaf, and a couple of cilantro sprigs.
  • Fold bottom edge of rice paper up over filling, then wrap right side over filling and roll up tightly into a bundle.
  • Place on serving platter covered with a damp paper towel while preparing remaining rolls.
  • Serve at once with dipping sauces and hot chile paste (sambal oelek), if desired.

Nutrition Facts : Calories 75.1, Fat 1.7, SaturatedFat 0.2, Cholesterol 12.1, Sodium 840, Carbohydrate 8.1, Fiber 1.5, Sugar 4.7, Protein 7.3

CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN



Crab Salad With Asparagus, Lemon And Parmesan image

Provided by Amanda Hesser

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

Sea salt
1 pound thin asparagus, trimmed
1 pound fresh lump crab meat
2 lemons, with their zest
1/3 cup best-quality olive oil
1/2 cup (2 ounces) loosely packed Parmigiano-Reggiano cheese, in long, thin shavings (best done with a good vegetable peeler)

Steps:

  • Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
  • In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
  • Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS AND CRAB CASSEROLE



Asparagus and Crab Casserole image

Categories     Bread     Sauce     Sandwich     Bake     Crab     Asparagus

Yield makes 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 2/3 cups whole milk
1 ounce Cheddar cheese, grated (1/4 cup)
1 ounce Swiss cheese, grated (1/4 cup)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
24 fresh asparagus spears
1 pound lump crab meat
1 cup grated Parmesan cheese (4 ounces)

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.

NEW ENGLAND CRAB ROLLS



New England Crab Rolls image

Categories     Sandwich     Shellfish     Picnic     Quick & Easy     Dinner     Lunch     Mayonnaise     Seafood     Crab     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

6 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon cayenne pepper
3/4 pound fresh crabmeat, picked over
3 tablespoons finely chopped green onions
2 tablespoons (1/4 stick) butter, room temperature
4 hot dog buns, sides split open
4 red leaf or Bibb lettuce leaves

Steps:

  • Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
  • Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

NEW ENGLAND CRAB ROLLS



New England Crab Rolls image

I was so inspired by recipe #482346, I decided to try one simliar using fresh, sweet crab. From Bon Appetit.

Provided by gailanng

Categories     Low Cholesterol

Time 21m

Yield 2 serving(s)

Number Of Ingredients 9

6 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
3/4 lb fresh crabmeat, picked over (only use fresh)
3 tablespoons finely chopped green onions
2 tablespoons butter, room temperature
4 hot dog buns, sides split open
4 red leaf lettuce or 4 bibb lettuce

Steps:

  • Whisk together mayonnaise, lemon juice, lemon peel and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
  • Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

Nutrition Facts : Calories 764.1, Fat 33, SaturatedFat 10.6, Cholesterol 142.3, Sodium 1484.5, Carbohydrate 69.7, Fiber 7.8, Sugar 11.6, Protein 46.7

CRAB ASPARAGUS EGG ROLLS WITH THREE DIPPING SAUCES



Crab Asparagus Egg Rolls with Three Dipping Sauces image

If your a fan of egg rolls like I am, give these a try. The asparaus gives them a nice crunch, and the crab meat mixed with the garlic and ginger gives the filling something extra special. The dipping sauces are fun. Beware of the peanut sauce, it's really HOT.

Provided by Kozmic Blues

Categories     Crab

Time 40m

Yield 25 egg rolls

Number Of Ingredients 29

2 cups shredded cabbage
4 carrots, julienned
10 -12 asparagus spears, cut into 1/4 inch pieces
3 -4 scallions, thinly sliced
1 lb lump crabmeat
2 inches ginger, grated
2 cloves garlic, finely minced or grated
2 -4 tablespoons soy sauce
1 tablespoon canola oil
1 teaspoon sesame oil
freshly ground white pepper
20 -25 egg roll wraps
canola oil, for frying
1/4 cup rice wine vinegar
3/4 cup shrimp stock or 3/4 cup vegetable stock (your choice)
1/4 cup dark soy sauce
2 tablespoons minced ginger
2 tablespoons lemons, zest of
2 teaspoons brown sugar, to taste
1 cup apricot preserves
3 -4 tablespoons yellow mustard (can add ½ yellow and ½ Dijon or spicy honey mustard your choice)
1 cup unsalted peanuts
1/4 cup low sodium soy sauce
2 teaspoons red chili paste (I like sambal)
1/2 teaspoon cayenne pepper, to taste
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
chopped peanuts, for garnish

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.

CREAMY CRAB AND ASPARAGUS BAKE



Creamy Crab and Asparagus Bake image

Time and budget friendly! This is a simple-to-prepare dish with plenty of spices and tasty ingredients to make a creamy, cheesy crab and asparagus noodle casserole. It's great for busy nights when your time is limited but you have a hungry family waiting for dinner. Adjust the horseradish and red pepper flakes to whatever level of spicy pleasure you can tolerate. I hope you enjoy it.

Provided by Northwestgal

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

12 ounces wide egg noodles, cooked according to package directions and drain well
1/2 onion, chopped
2 -3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon vegetable oil
18 ounces imitation crabmeat, broken into bite-size pieces
1 (14 1/2 ounce) can asparagus spears, cut, drained
1/4 cup parmesan cheese, grated, divided
1 tablespoon dried parsley
1 -2 teaspoon red pepper flakes
3/4 cup cream (10% cream or Half and Half)
1 -2 tablespoon horseradish cream (your choice, mild or hot)
2 teaspoons salt
1 teaspoon ground pepper

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.

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