Rock Crab “Summer Rolls”
Ingredients |
Quantities |
Atlantic Rock Crab meat, frozen | 200 g |
Carrots julienne | 1.25 dl |
Celery julienne | 1.25 dl |
Long snipped chives | 1.25 dl |
Chopped lettuce | 5 cl |
Mayonnaise | 30 mL |
Asian chili paste | 2 mL |
Lime, zest and juice | 1 |
Minced cilantro | 30 mL |
Minced mint | 15 mL |
Dry rice wrappers | 6 |
Method:
- Defrost snow crab meat and lightly squeeze out excess moisture. See note.
- Mix Rock Crab with other ingredients except julienne vegetables.
- Lay out rice wrappers on a damp cloth. Dampen the surface by folding damp cloth over wrappers for 3-5 minutes. Remove cloth.
- Place a layer of rock crab and julienne vegetables along the center of the rice wrapper and roll like a sushi roll.
- Cut in bite size pieces with a very sharp knife. Serve immediately.
Note: To retain all of the natural flavour of Atlantic Canada seafood products, always defrost them in the refrigerator and never rinse them under cold water.
Courtesy of Chef Stefan Czapalay