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Receta Crab Spring Rolls Cooking Light
by Global Cookbook

Crab Spring Rolls Cooking Light
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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

  1. Place sugar in a small saucepan over medium-high heat; caramelize by stirring often till sugar melts and is golden brown (about 2 min).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Heat oil in skillet over medium-high heat. Add in egg rolls; cook 5 min or possibly till golden brown, turning frequently.
  7. 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.
  8. Yield: 4servings.
  9. NOTES : From Chef Mark Salter, of The Inn at Perry Cabin in St. Michael's, Maryland.