Crab Spring Rolls with Pink Grapefruit, Avocado and Toasted Almonds
Recipe courtesy Executive Chef Mark Salter
Show: The Best Of
Episode: Waterfront Tables
Rate This RecipeRead users' reviews (2)
- Recipe categories: Vegetables, Avocado, Fruit, Grapefruit, Shellfish, Crab, Nuts, Shallot,
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By Snowbeast
Atvidaberg
on August 26, 2012
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The recipe as is is 3 stars. With my changes it became a 4.5:
The sauce was delicious but too thick to dress the greens. It needed thinning with additional oil. The filling mixture is bland. I doubled the crab, put in a whole pot of cilantro (ca 4 tbs & 3 tbs ginger. It would have been much better with fresh, grated ginger. The terminology is misleading - to me, spring roll wrappers are the rice paper sheets. You should use egg roll/wonton wrappers for this recipe. Rice paper is very tricky to fry (falls apart & after some failures I brushed the rolls with oil & broiled them until crisp. Everyone loved them anyway. I will make these again but with my changes + will tweak the filling more eg more herbs.
By bbstra
Wye Mills, MD
on March 31, 2011
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Sooo Good!