Spring Crab Salad Roll
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 small
Red Pepper (finely diced)1 small
Pepper (yellow, finely diced)1 tbsp
Dijon Mustard (good-quality)1 small
Chives (bunch)1 tsp
Horseradish1 tbsp
Mayonnaise1 tbsp
Sour Cream1 tsp
Worcestershire Sauce1
Salt1
OilDirections:
1
Clean and pick through the crabmeat
2
Place in a bowl and put the bowl into an ice bath to keep cold
3
Combine all the remaining ingredients
4
Slowly fold in the crabmeat, Season with salt and pepper
5
Peel the plantain and slice, very thin, on a slicing machine or mandolin
6
Fry in hot oil and remove
7
Slice the cucumber the lengthwise, on a mandoline or slicing machine
8
Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end
9
Then slowly roll it up and stand it up on its end
10
Garnish with crumbled pieces of fried plantains and chervil