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Ingredientes
- 2 Tbsp. Sugar
- 1 c. Pink grapefruit juice
- 2 Tbsp. Fresh lime juice
- 1/8 tsp Freshly grnd pepper Vegetable cooking spray
- 2 c. Thinly sliced Bok Choy
- 2/3 c. Finely minced green onions
- 2 Tbsp. Fresh lime juice
- 2 tsp Chopped fresh cilantro
- 1/2 tsp Chopped pickled ginger
- 1/8 tsp Salt
- 1/8 tsp Freshly grnd pepper
- 6 ounce Lump crabmeat, shell pcs removed
- 8 x Egg roll wrappers
- 1 x Egg white
- 2 Tbsp. Extra virgin olive oil
- 2 c. Gourmet salad greens
- 12 x Pink grapefruit sections
- 2 Tbsp. Slivered almonds, toasted
Direcciones
- Place sugar in a small saucepan over medium-high heat; caramelize by stirring often till sugar melts and is golden brown (about 2 min).
- Remove from heat; carefully stir in grapefruit juice and 2 Tbsp. lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat till caramelized sugar melts. Bring to a boil, and cook 8 min or possibly till reduced to 1/2 c.. Remove from heat; stir in 1/8 tsp. pepper. Set aside.
- Coat a nonstick skillet with cooking spray; place over medium heat till warm. Add in bok choy and onions. Saute/fry till bok choy wilts. Combine bok choy mix, 2 Tbsp. lime juice, and next 5 ingredients (lime juice through crabmeat); stir.
- Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep from drying out), spoon 1/4 c. crabmeat mix into center of wrapper.
- Fold lower right corner over mix; fold lower left and top right corners over mix. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mix, and egg white.
- Heat oil in skillet over medium-high heat. Add in egg rolls; cook 5 min or possibly till golden brown, turning frequently.
- Arrange 1/2 c. salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 Tbsp. caramelized sugar mix over each serving; sprinkle each with 1-1/2 tsp. nuts.
- Yield: 4servings.
- NOTES : From Chef Mark Salter, of The Inn at Perry Cabin in St. Michael's, Maryland.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 79 | 22% |
| Total Fat 8.99g | 11% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 604mg | 25% |
| Potassium 463mg | 13% |
| Total Carbs 52.54g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 7.34g | 5% |
| Protein 16.4g | 26% |
