Crab Mango And Mint Nori Rolls Recipes

Steps:

• Clean the crab meat to remove all the remaining shells. Add the mango that you have cut into very small dice, radishes and the fresh mint. Mix the lemon juice with the olive oil to obtain the vinaigrette and season it to taste with ssalt and pepper. Mix some of it with the crab and keep the remaining vinaigrette to season the mesclun

Steps:

• *Can be found at specialty Asian markets
• Serving suggestion: wasabi, sweet picked ginger, soy sauce
• In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
• Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
• To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
• *Can be found at specialty Asian markets
• Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.

Steps:

• In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
• Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat.
• Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top.
• Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices.
• Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap.
• Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
• To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
• Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos.

Steps:

• Remove meat from crab legs. Slice in thin strips 5 inches long, cover, and refrigerate.
• Cut mango flesh into strips 1/2 inch-by-2 1/2 inches. Cut lettuce leaves in half, discarding center ribs. Trim each scallion into two 5-inch lengths; slice lengthwise into very thin strips.
• Bring a pot of water to a boil. Add salt and rice vermicelli to boiling water, and cook until tender, 2 to 3 minutes. Drain, and rinse in cold water.
• Transfer rice paper to a plastic bag. Place 2 paper towels, one on top of the other, on a work surface; dampen them slightly. Lay a sheet of rice paper on top. Cover with 2 more damp paper towels. Removing 1 sheet of rice paper at a time, repeat until you have 10 layers. Let stand until pliable, 10 to 15 minutes. Meanwhile, line a baking sheet with plastic wrap.
• Across the bottom third of 1 sheet of rice paper place 2 pieces of lettuce; 4 cilantro leaves; 4 mint leaves; 1 piece of crab (if using lump crabmeat, 2 tablespoons); 2 pieces of mango, end to end; and 1/4 cup vermicelli. Cover with 4 strips of scallion, 4 cilantro leaves, and 4 mint leaves. Roll rice paper into a cylinder, stopping halfway. Fold left and right sides into the middle; finish rolling.
• Place on prepared baking sheet, cover, and refrigerate. Repeat entire process, making 10 rolls. To serve, trim ends with a sharp knife and cut the roll into 4 pieces. Serve dipping sauce on the side.

Steps:

• Cut skin from mango and cut flesh into julienne strips. Pick over crab meat to remove any bits of cartilage and shell and in a bowl stir together with lime juice, brown sugar, and salt to taste. If using wasabi powder, in a small bowl stir together with 2 teaspoons water and let stand, covered, 10 minutes to make wasabi paste.
• Cut nori sheets in half lengthwise. On a work surface put a sushi mat (see above note) with bamboo strips of mat parallel to front of work surface. (Alternatively, use a 9-inch square of heavy-duty foil as a mat.) Put 1 nori piece on mat with a short side lined up with edge of mat that is closest to you. Spread 1/4 teaspoon wasabi paste across bottom edge of nori and top with 5 or 6 mint leaves so that some stick out on each side. Top mint leaves evenly with a heaping tablespoon crab mixture and 2 or 3 mango strips. Beginning with a short side and using mat as a guide, roll up nori tightly (use mat to help tighten roll). Seal seam with a little water and with a sharp knife cut roll crosswise into 3 pieces. Make more rolls in same manner. Nori rolls may be made 3 hours ahead and chilled, covered.