Crab Asparagus Lettuce Rolls Recipes

VIETNAMESE SOFT ROLLS WITH CRAB

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.

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.

ASPARAGUS CRAB AU GRATIN

Steps:

• Place asparagus in a greased 1-qt. baking dish.
• Top with crab and cheese and set aside.
• In a saucepan, melt 2 tablespoons butter.
• Stir in flour until smooth.
• Whisk in milk, mustard, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat and stir in lemon juice.
• Pour over asparagus.
• Melt remaining butter and toss with bread crumbs.
• Sprinkle over top.
• Bake, uncovered, at 350° for 30 minutes or until heated through.

ASPARAGUS AND CRAB SALAD

Steps:

• Preheat an oven to 430 degrees F (225 degrees C).
• Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
• Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
• Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
• Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.