Spring Crab Salad Roll

Total Time:
50 min
Prep:
35 min
Cook:
15 min

Yield:
4 servings
Level:
Advanced

Ingredients
  • 1/2 pound fresh jumbo lump crab meat
  • 1 small red pepper, finely diced
  • 1 small yellow pepper, finely diced
  • 1 tablespoon good-quality Dijon mustard
  • 1 small bunch chives
  • 1 small bunch chervil (reserve a small amount, for garnish)
  • 1 teaspoon horseradish
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon dry mustard (recommended: Coleman's)
  • 1 teaspoon Worcestershire sauce
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • Garnish:
  • 1 green plantain
  • Oil
  • 1 hot house cucumber (European seedless)
  • Reserved chervil
Directions
  • Clean and pick through the crabmeat. Place in a bowl and put the bowl into an ice bath to keep cold. Combine all the remaining ingredients. Slowly fold in the crabmeat, Season with salt and pepper.

  • Peel the plantain and slice, very thin, on a slicing machine or mandolin. Fry in hot oil and remove. Slice the cucumber the lengthwise, on a mandoline or slicing machine.

  • Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end. Then slowly roll it up and stand it up on its end.

  • Garnish with crumbled pieces of fried plantains and chervil.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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