Crab Asparagus Egg Rolls With Three Dipping Sauces Recipes

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.

Steps:

• In a large skilled over medium high heat saute the minced garlic in the 1 T.
• oil.
• Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
• Stir fry for 4 minutes.
• Stir in the crab, egg, soy sauce, and pepper.
• Stir well.
• Add the pepper flakes if using.
• Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
• Heat oil in a heavy skillet over medium high heat.
• Lay out the wrappers and divide mixture evenly.
• Wrap envelope style.
• Example: You want the 4 points of the wrapper up, down, right and left.
• At the lower point place mixture and form into a mini log.
• fold the bottom up and over log.
• Fold in sides.
• Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
• When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
• Repeat.
• Serve with stir fried veggies and dipping sauce.

Steps:

• Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
• Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.

Steps:

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

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.

Steps:

• In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.

Steps:

• To make the Parmesan butter, tip the lemon juice into a small saucepan and, over a very low heat, add the butter. Melt and stir the butter into the lemon juice until you have a smooth sauce, add the Parmesan and season to taste, then set aside.
• To make the Asian dressing, using a pestle and mortar, crush the chilli with the brown sugar, then stir in the lime juice until the sugar has dissolved. Stir through the soy sauce and sesame oil, then set aside.
• For the garlic mayonnaise, mix all the ingredients together. Decant the sauces into 3 serving dishes.
• Bring a large pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well and serve steaming hot in a pile for everyone to help themselves and dip into the sauce of their choice.

Steps:

• Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes., Melt 1 tablespoon butter in a small skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat for second omelet.

Steps:

• Place asparagus in a greased 1-qt. baking dish.
• Top with crab and cheese and set aside.
• In a saucepan, melt 2 tablespoons butter.
• Stir in flour until smooth.
• Whisk in milk, mustard, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat and stir in lemon juice.
• Pour over asparagus.
• Melt remaining butter and toss with bread crumbs.
• Sprinkle over top.
• Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• Heat grill to the highest setting. Whisk the eggs in a bowl and season.
• Melt the butter in a sauté pan over a medium heat. Add the eggs and cook for 2 mins, then spoon the crab and asparagus into the middle. Sprinkle over the chilli and nestle the spinach into the egg. Grill in the pan for 2-3 mins or until the spinach has wilted and the omelette has puffed up.

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.

Steps:

• Beat Cream cheese, garlic, onion, Worcestershire sauce salt and lemon in bowl til thoroughly combined.
• Stir in crab to incorporate evenly.
• Place two tablespoons of crab mixture on each egg roll wrapper and roll up.
• You can fry the egg rols but I bake them on a sprayed cookie sheet.
• fry until golden brown 2-3 minutes each side or bake 350 degrees for 15-20 minutes.