Crab Asparagus Egg Rolls With Three Dipping Sauces Recipes

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CRAB-FILLED EGG ROLLS WITH GINGER-LIME DIPPING SAUCE



Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce image

Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.

Provided by USA WEEKEND columnist Jean Carper

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Yield 45

Number Of Ingredients 10

15 egg roll wrappers
1 pound pasteurized lump crabmeat
1 quart vegetable oil
2 tablespoons lime juice
1 tablespoon white sugar
2 tablespoons Asian fish sauce
1 tablespoon water
½ teaspoon ground ginger
½ teaspoon hot red pepper flakes
¼ cup chopped fresh cilantro, for garnish

Steps:

  • Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
  • Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
  • Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
  • Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

Nutrition Facts : Calories 36.7 calories, Carbohydrate 1.9 g, Cholesterol 9.2 mg, Fat 2.1 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 97.6 mg, Sugar 0.3 g

QUICK EGG ROLL DIPPING SAUCE



Quick Egg Roll Dipping Sauce image

Beat the flavor of the 'included sauce' (usually not too hard) with this quick and easy dipping sauce that only requires a few Asian ingredients! If you want to make this into a teriyaki, just add a bit of brown sugar (2 tbsp) and then cook it over low heat, adding a tablespoon of cornstarch for a thicker, glossier glaze-type sauce.

Provided by Danickstr

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

3 tablespoons soy sauce
3 tablespoons rice vinegar
⅛ teaspoon sesame oil
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder

Steps:

  • Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.

Nutrition Facts : Calories 11.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.9 g, Sodium 676.8 mg, Sugar 0.4 g

CRAB ASPARAGUS EGG ROLLS WITH THREE DIPPING SAUCES



Crab Asparagus Egg Rolls with Three Dipping Sauces image

If your a fan of egg rolls like I am, give these a try. The asparaus gives them a nice crunch, and the crab meat mixed with the garlic and ginger gives the filling something extra special. The dipping sauces are fun. Beware of the peanut sauce, it's really HOT.

Provided by Kozmic Blues

Categories     Crab

Time 40m

Yield 25 egg rolls

Number Of Ingredients 29

2 cups shredded cabbage
4 carrots, julienned
10 -12 asparagus spears, cut into 1/4 inch pieces
3 -4 scallions, thinly sliced
1 lb lump crabmeat
2 inches ginger, grated
2 cloves garlic, finely minced or grated
2 -4 tablespoons soy sauce
1 tablespoon canola oil
1 teaspoon sesame oil
freshly ground white pepper
20 -25 egg roll wraps
canola oil, for frying
1/4 cup rice wine vinegar
3/4 cup shrimp stock or 3/4 cup vegetable stock (your choice)
1/4 cup dark soy sauce
2 tablespoons minced ginger
2 tablespoons lemons, zest of
2 teaspoons brown sugar, to taste
1 cup apricot preserves
3 -4 tablespoons yellow mustard (can add ½ yellow and ½ Dijon or spicy honey mustard your choice)
1 cup unsalted peanuts
1/4 cup low sodium soy sauce
2 teaspoons red chili paste (I like sambal)
1/2 teaspoon cayenne pepper, to taste
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
chopped peanuts, for garnish

Steps:

  • For egg rolls: Heat 1 tbsp canola oil in wok or sauté pan over medium high heat.
  • Add ginger and garlic, toss in oil.
  • Sauté cabbage, carrots and asparagus for 1-2 minutes, to heat through.
  • Add soy sauce, sesame oil and sauté for one minute more.
  • Lower heat to medium and fold in crab meat and scallions.
  • Add white pepper to taste.
  • Keep over heat to warm through.
  • Remove from heat, and let filling cool.
  • Place egg roll wrapper in front of you, point down.
  • Place about 3 tbsp of filling towards the lower half.
  • Roll the bottom up, and the sides in, like an envelope.
  • Fold over and seal the end of the egg roll with a bit of water to keep closed.
  • Repeat until all egg roll wrappers are filled.
  • Heat canola oil in wok or deep frying pan.
  • I fry four egg rolls at a time and use just enough oil to cover the egg rolls about ½ to ¾ of the way over.
  • Heat oil over medium high heat, to about 350 degrees, and fry egg rolls until golden brown on each side.
  • Remove from oil and place on metal wrack or paper towels to drain excess oil.
  • Serve with your choice of dipping sauces.
  • For sweet soy dipping sauce: Combine all ingredients and stir to dissolve sugar.
  • Allow to sit for at least one hour.
  • Can be stored covered in refrigerator for up to 2 weeks.
  • For duck sauce: Combine mustard and apricot preserves.
  • Ready to serve.
  • For peanut sauce: Blend peanuts, soy sauce, chili paste, cayenne pepper, brown sugar, and lime juice until mixed thoroughly, into a paste.
  • Add as much as hot water is needed until sauce is at desired consistency, thinner or thick, depending on taste.
  • Garnish with peanuts.

CRAB CAKE EGG ROLLS



Crab Cake Egg Rolls image

Provided by Food Network

Time 1h50m

Yield 8 to 10 egg rolls

Number Of Ingredients 41

12 large eggs
One 30-ounce jar mayonnaise, such as Hellman's
2 ounces dry mustard
2 ounces mustard
2 ounces seafood seasoning
1 ounce Worcestershire sauce
1 loaf white bread, crust removed, finely chopped
8 pounds jumbo or colossal lump crabmeat
8 ounces (2 sticks) unsalted butter, melted
3 pounds cream cheese
1/2 cup shredded Cheddar-jack blend cheese
3 ounces mustard
2 ounces parsley
2 ounces soy sauce
2 ounces red wine vinegar
1 ounce seafood seasoning, such as Old Bay
1 teaspoon cayenne pepper
1 red pepper, diced
1/2 red onion, diced
1 cup shredded cabbage
1 cup shredded red cabbage
1 cup tri-colored bell peppers, diced fine
1/2 cup shredded carrots
1/2 cup Japanese mayonnaise
2 to 3 ounces rice wine vinegar
1 to 2 ounces mirin
1 teaspoon salt
1/2 cup mango puree
2 ounces mirin
2 ounces oyster sauce
2 ounces soy sauce
1 ounce ginger puree
1 ounce rice wine vinegar
1 teaspoon garlic powder
1 cup Japanese mayonnaise
2 to 3 ounces sriracha
1 teaspoon seafood seasoning, such as Old Bay
Oil, for frying
8 to 10 egg roll wrappers
1 egg yolk
1 green onion, sliced

Steps:

  • For the crab cakes: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, then sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
  • For the cream cheese filling: Combine the cream cheese, Cheddar-jack, mustard, parsley, soy sauce, red wine vinegar, seafood seasoning, cayenne, red pepper and onion in a bowl.
  • For the slaw: Combine the cabbages, peppers, carrots, mayonnaise, rice wine vinegar, mirin and salt in a bowl.
  • For the mango ponzu: Whisk together the mango puree, mirin, oyster sauce, soy sauce, ginger puree, rice wine vinegar and garlic powder in a bowl.
  • For the spicy mayo: Whisk together the mayonnaise, sriracha and seafood seasoning in a bowl.
  • To finish: Preheat oil in a deep-fryer to 325 degrees F. Preheat the oven or broiler to 450 degrees F.
  • Place 1 tablespoon cream cheese mixture and half of a crab cake in an egg roll wrapper. Roll it and cover the edges with the egg yolk. Repeat with remaining filling and wrappers.
  • Fry in batches until golden brown. Cut on a bias and place in the oven/broiler for 3 to 4 minutes.
  • Place some slaw in the middle of a plate, then place 4 pieces of egg roll on the plate and drizzle with both sauces. Garnish with green onion. Repeat to make 3 to 4 more plates.

SCRAMBLED EGGS WITH CRAB AND ASPARAGUS TIPS



Scrambled Eggs with Crab and Asparagus Tips image

_**Editor's note:** The recipe below is excerpted from_ [Eggs](http://www.ecookbooks.com/products.html?affiliateID=16283&item=08244) by Michel Roux. _To read more about the book, [click here](/features/news/dailydish/041406)._ For optimum flavor, use the meat from a freshly cooked live crab.

Provided by Michel Roux

Yield Makes 4 servings

Number Of Ingredients 7

36 small asparagus spears
salt and freshly ground pepper
6 1/2 tbsp (80g) butter
8 eggs, beaten
2 tbsp light or heavy cream
8 cooked shelled crab claws, or 5 1/2 oz (160g) cooked white crab meat
1 tsp (5g) chives, cut into short lengths

Steps:

  • Peel the asparagus stalks thinly with a vegetable peeler and cut off the tips leaving about 1 1/2-inch (4-cm) stalk attached to them. Cook in boiling salted water for 2 to 3 minutes; the asparagus should be firm but not crunchy. Refresh in cold water and keep at room temperature.
  • Melt the butter in a heavy pan, add the beaten eggs, and scramble (click here for instuctions). Add the cream at the end of cooking and season with salt and pepper.
  • Steam the crabmeat or shelled claws for 2 to 3 minutes to heat them, then add the asparagus and steam for another minute, until just hot.
  • Divide the scrambled eggs between 4 plates. Place 2 crab claws or a pile of crabmeat in the center, arrange the asparagus tips around the crab, scatter with the chives, and serve at once.

BATTER FRIED ASPARAGUS WITH HERB OR LEMON DIPPING SAUCES



Batter Fried Asparagus With Herb or Lemon Dipping Sauces image

Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.

Provided by Feast Your Eyes

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

24 -30 fresh asparagus spears, washed and trimmed
1 cup all-purpose flour
1 egg, lightly beaten
2/3 cup dry white wine
1 tablespoon lemon zest
1 teaspoon onion powder
1/2 teaspoon celery salt
kosher salt, to taste
fresh ground black pepper, to taste
cayenne pepper, to taste
corn or vegetable oil
2 -3 tablespoons chopped herbs (chervil, tarragon, parsley and chives)
1/2 cup good quality mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon white pepper
1/2 cup good quality mayonnaise

Steps:

  • After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
  • Place oven rack in the middle position; preheat oven to 200°F
  • In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
  • For the dipping sauces:.
  • HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
  • LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
  • Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
  • Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
  • Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
  • Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
  • Serve warm with one or both of the dipping sauces.

Nutrition Facts : Calories 208.6, Fat 10.7, SaturatedFat 1.7, Cholesterol 34.1, Sodium 225.4, Carbohydrate 21.8, Fiber 1.4, Sugar 2.9, Protein 3.8

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