Ne Crab Rolls Recipes

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CRAB ROLLS



Crab Rolls image

These are based off crab rolls I had at Obrycki's in Baltimore. Try to get good quality crab, as it matters. Tinned crab isn't very good here. Once made, the salad will keep a couple days in the fridge.

Provided by Hank Shaw

Categories     lunch     Main Course

Time 20m

Number Of Ingredients 9

1/4 cup unsalted butter, (melted)
1 pound lump crabmeat
2 tablespoons lemon juice
1/4 cup mayonnaise
2 tablespoons minced chives
1 stalk celery, (minced)
1/2 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
4 hot dog buns

Steps:

  • Toss the crabmeat in the melted butter. Mix all the remaining ingredients except for the buns in a large bowl. Fold the crabmeat into this.
  • Grill or toast the buns; you can spread some butter on the buns first if you'd like. Fill with the crab mixture. Serve with pickles and potato chips.

Nutrition Facts : Calories 415 kcal, Carbohydrate 23 g, Protein 25 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 1259 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRAB SUMMER ROLLS



Crab Summer Rolls image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 6 summer rolls

Number Of Ingredients 12

1/4 cup rice wine vinegar
2 tablespoons tamari or low-sodium soy sauce
1 teaspoon garlic chili paste, such as sriracha
1 teaspoon grated fresh ginger
2 cups cooked rice sticks/noodles (about 2 ounces)
1/4 teaspoon toasted sesame oil
6 sheets rice paper wrappers
1/2 cup fresh cilantro sprigs
1/2 cup fresh basil leaves
1 cup lump crabmeat
1 red bell pepper, cut into thin strips
1 cucumber, peeled, seeded and cut into thin strips

Steps:

  • For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
  • For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
  • Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

Nutrition Facts : Calories 90, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 2 milligrams, Sodium 546 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams

CRISPY CRAB ROLLS



Crispy Crab Rolls image

The secret to these crunchy crab rolls? The dumpling wrapper is made of flattened white bread. Chef Andrew Zimmern calls this "Southern country club meets Southeast Asia." The result: a light and crispy exterior with snowy white crabmeat inside.

Provided by Andrew Zimmern

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

8 ounces jumbo lump crab meat, picked over
Freshly ground white pepper
1 pinch nutmeg
1 pinch cayenne pepper
1/4 cup mayonnaise
1 large egg yolk, reserve egg white for Crab Rolls, Step 3
Zest of 1 lemon
5 scallions
1/2 cup Thai sweet chile sauce
Juice of 1 lime
1 tablespoon black sesame seeds
kosher salt
1 quart vegetable oil, for frying
1/4 cup cornstarch
2 tablespoons Water
2 large egg whites
1 cup all-purpose flour
9 slices white Wonder Bread, crusts removed

Steps:

  • Crab filling: In medium bowl, combine the crab meat, white pepper, nutmeg, cayenne pepper, mayonnaise, egg yolk (reserving egg white), and lemon zest. Thinly slice the green part of the scallions (reserving the white part) on an angle, and add to the bowl. Stir the ingredients gently to combine, keeping the crab meat chunks as intact as possible.
  • Dipping sauce: In a small bowl, blend the chile sauce, lime juice, sesame seeds, and a pinch of salt.
  • In a large, deep skillet, heat oil to 375 F. In a large bowl, whisk together cornstarch, water, and 3 egg whites (reserving 2 egg yolks) to make a slurry. In another large bowl, combine the flour with a pinch of salt. Use a rolling pin to flatten each slice of bread. Arrange the bread with the short sides facing you. Spread a heaping tablespoon of crab mixture across the middle of each slice, leaving a ½-inch border at both sides. Use your finger to spread some of the reserved egg yolk along the top and bottom of the flattened bread. Roll and tuck the bread around the crab; press to seal the rolls. Let the rolls rest seam-side down for 5 minutes.
  • Whisk the egg white mixture again to recombine any cornstarch that may have settled to the bottom. Dip each crab roll into the mixture, then dredge in the flour. Carefully transfer the rolls to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to a plate lined with paper towels to drain. Finely slice the white part of a scallion and garnish the chili sauce. Slice the crab rolls in half and serve with the chile sauce.

CRAB ROLLS



Crab Rolls image

Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

1/4 cup mayonnaise
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Kosher salt
1/4 teaspoon Old Bay seasoning, plus more for serving
1/8 teaspoon cayenne pepper
1 pound jumbo lump crabmeat, drained and picked over
6 tablespoons melted unsalted butter
6 top-split buns
1 head butter lettuce (such as Boston), leaves separated, for serving
Chopped fresh chives and potato chips, for serving

Steps:

  • In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
  • Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.

N.E. CRAB ROLLS



N.E. crab rolls image

Make and share this N.E. crab rolls recipe from Food.com.

Provided by chia2160

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon grated lemon, zest of
1 dash cayenne pepper
3/4 lb crabmeat, picked over
3 tablespoons chopped scallions
salt and pepper
2 tablespoons butter, at room temp
4 hot dog buns, opened
4 lettuce leaves

Steps:

  • whisk together mayo, lemon juice, zest, cayenne.
  • add crab meat and scallions and mix carefully, trying not to break up large lumps season to taste with salt& pepper.
  • spread butter on insides of hot dog buns, place buttered side down in a warm skillet, cook for 5 minutes until toasted place a lettuce leaf in each bun, fill with crab mixture, serve.

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