Crab Spring Rolls with Pink Grapefruit, Avocado and Toasted Almonds
Need a gluten free, dairy free, and pescatarian hor d'oeuvre? Crab Spring Rolls with Pink Grapefruit, Avocado and Toasted Almonds could be a spectacular recipe to try. This recipe makes 8 servings with 226 calories, 5g of protein, and 16g of fat each. For $1.31 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of sugar, salt and pepper, egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful. 27 people have made this recipe and would make it again. It will be a hit at your Spring event. It is brought to you by Foodnetwork. It is a budget friendly recipe for fans of Vietnamese food. From preparation to the plate, this recipe takes about 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is pretty good. If you like this recipe, take a look at these similar recipes: Arugula & Radicchio Salad With Ruby Grapefruit & Toasted Almonds, Pink Grapefruit & Avocado Salad, and Pink-Grapefruit-and-Avocado Salad.
Servings: 8
Preparation duration: 40 minutes
Cooking duration: 15 minutes
Ingredients:
1-ounce almonds, toasted for garnish
1 avocado, thinly sliced for garnish
1 teaspoon chopped cilantro leaves
3 egg yolks, beaten with a little water to make an egg wash
1/4 cup grape seed oil
1 pink grapefruit, segmented for garnish
1/2 cup fresh-squeezed grapefruit juice, strained (from 2 pink grapefruits)
Grenadine
2 tablespoons honey
1 lime, juiced
3 ounces jumbo lump crabmeat, picked over
1/2 teaspoon pickled ginger, chopped
1/8 cup rice wine vinegar.jpg)
2 ounces mixed salad leaves for garnish
Salt and pepper
1/4 bunch scallions, minced
3 shallots, peeled and diced
Spring roll wrappers
2 tablespoons sugar
Vegetable oil, for frying
1 1/4 heads bokchoy
Equipment:
pot
paper towels
frying pan
blender
Cooking instruction summary:
Shred, wash, and blanch the bokchoy in boiling water for a few minutes or until tender. Add the scallions during the last 30 seconds of blanching. Refresh both in an ice bath, drain, and lightly squeeze out the excess water from both the bok choy and the scallions. Mix together with the crabmeat, pickled ginger, lime juice and cilantro. Season with salt and pepper, to taste. In a large, heavy pot, heat oil to 365 degrees F. Spoon the crab mixture onto each wrapper, covering 3/4 of the wrapper. Brush the remaining 1/4 of the wrapper with the egg wash. Fold sides in, roll up and press lightly to seal. Carefully add to hot oil, and deep-fry for 3 to 5 minutes. Drain on paper towels and season lightly. On each plate, place 3 segments of pink grapefruit and 3 slices of avocado. Mix the salad leaves with salt and pepper and some Pink Grapefruit Dressing, and place in the center of each plate. Sprinkle the toasted almonds around the outside then dribble Pink Grapefruit Dressing around the outside. Cut spring rolls in half on the bias and arrange on top of the salad. In a medium skillet, melt the sugar over medium heat, and then add the shallots and honey. Pour in the strained juice and cook until reduced to 1/3 of the volume. Let cool, and then transfer mixture to a blender. Puree, slowly adding the grapeseed oil and rice wine vinegar. Add enough grenadine for color and then stir in the lime juice. Chill until ready to use.
Step by step:
1. Shred, wash, and blanch the bokchoy in boiling water for a few minutes or until tender.
2. Add the scallions during the last 30 seconds of blanching. Refresh both in an ice bath, drain, and lightly squeeze out the excess water from both the bok choy and the scallions.
3. Mix together with the crabmeat, pickled ginger, lime juice and cilantro. Season with salt and pepper, to taste.
4. In a large, heavy pot, heat oil to 365 degrees F. Spoon the crab mixture onto each wrapper, covering 3/4 of the wrapper.
5. Brush the remaining 1/4 of the wrapper with the egg wash. Fold sides in, roll up and press lightly to seal. Carefully add to hot oil, and deep-fry for 3 to 5 minutes.
6. Drain on paper towels and season lightly.
7. On each plate, place 3 segments of pink grapefruit and 3 slices of avocado.
8. Mix the salad leaves with salt and pepper and some Pink Grapefruit Dressing, and place in the center of each plate. Sprinkle the toasted almonds around the outside then dribble Pink Grapefruit Dressing around the outside.
9. Cut spring rolls in half on the bias and arrange on top of the salad.
10. In a medium skillet, melt the sugar over medium heat, and then add the shallots and honey.
11. Pour in the strained juice and cook until reduced to 1/3 of the volume.
12. Let cool, and then transfer mixture to a blender. Puree, slowly adding the grapeseed oil and rice wine vinegar.
13. Add enough grenadine for color and then stir in the lime juice. Chill until ready to use.
Nutrition Information:
covered percent of daily need
