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Dungeness crab leg meat  

 

There are so many really good appetizers using crab meat that I crab-solutely love to make and, more importantly, are devoured within moments of setting them out.

Here, I picked my flavor-fava that is fairly easy to make and will leave a lasting impression. You can fry these up ahead of time and heat them in the oven later.

Mini crab spring rolls

 

Ingredients:

  • 1 Tablespoon sesame seeds
  • 3 Tablespoons scallions
  • 2 Tablespoons red bell pepper
  • 1 large egg
  • 1 teaspoon freshly grated ginger
  • 1 lbs. crabmeat
  • Salt and pepper
  • Spring roll wrappers
  • Egg and milk (beaten together for wash)
  • Oil for frying

 

Method to the Rad-ness:

In a medium frying pan, on medium heat toast the sesame seeds until they are a rich brown color. Remove the sesame seeds and set aside.

In the same frying pan add a little oil for frying and add the red peppers and scallions. Cook until the scallions are transparent and soft.

In a medium bowl add the cooked vegetables, sesame seeds, egg and ginger and mix. Gently fold in the crab meat. Add salt and pepper.

Set out five spring roll wrappers out on a cutting board or other clean working area.  Add one tablespoon of the mixture, in a roll shape, along one edge of the roll wrapper leaving space at both edges to fold the wrapper in.

Start to roll the wrappers tightly while tucking in the sides.  Place the spring rolls on a plate with the wrapper end placed up so you can brush with the egg wash once they are all complete.

Repeat this process until all the filling is used up. Brush the tops with an egg wash to seal the seam.

In a medium frying pan add two inches of oil and heat on medium high heat.  Place the rolls in the frying pan once the oil is hot and cook until golden brown. Drain on paper towel or brown paper bags for extra crisp.

I like to serve these with a sweet chili sauce that can be bought at any grocery store in the Asian food section.

 

Appetizers Using Crab Meat
 
 
There are so many really good appetizers using crab meat that I crab-solutely love to make and, more importantly, are devoured within moments of setting them out.
:
: Appetizer
Ingredients
  • 1 Tablespoon sesame seeds
  • 3 Tablespoons scallions
  • 2 Tablespoons red bell pepper
  • 1 large egg
  • 1 teaspoon freshly grated ginger
  • 1 lbs. crabmeat
  • Salt and pepper
  • Spring roll wrappers
  • Egg and milk (beaten together for wash)
  • Oil for frying
Method to the Rad-ness
  1. In a medium frying pan, on medium heat toast the sesame seeds until they are a rich brown color. Remove the sesame seeds and set aside.
  2. In the same frying pan add a little oil for frying and add the red peppers and scallions. Cook until the scallions are transparent and soft.
  3. In a medium bowl add the cooked vegetables, sesame seeds, egg and ginger and mix. Gently fold in the crab meat. Add salt and pepper.
  4. Set out five spring roll wrappers out on a cutting board or other clean working area.  Add one tablespoon of the mixture, in a roll shape, along one edge of the roll wrapper leaving space at both edges to fold the wrapper in.
  5. Start to roll the wrappers tightly while tucking in the sides.  Place the spring rolls on a plate with the wrapper end placed up so you can brush with the egg wash once they are all complete.
  6. Repeat this process until all the filling is used up. Brush the tops with an egg wash to seal the seam.
  7. In a medium frying pan add two inches of oil and heat on medium high heat.  Place the rolls in the frying pan once the oil is hot and cook until golden brown. Drain on paper towel or brown paper bags for extra crisp.
  8. I like to serve these with a sweet chili sauce that can be bought at any grocery store in the Asian food section.

 

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