Recipe courtesy of Allan Fisher
and
Michael Jacobs
Spring Crab Salad Roll
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 13
- Cholesterol
- 58
- Sodium
- 631
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
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.