eavy skillet to cover the rolls about half way. Heat over
For Egg Rolls:
Preheat oven to 425
FOR SPRING ROLLS ~ Carefully dip each rice paper
Fold in crab meat to other ingredients.
Dab more mayonnaise on top, sprinkle with paprika.
Bake in oven at 350\u00b0 for about 20 or 25 minutes.
Rich, lots of calories but delicious.
cups of flour for my rolls.
Once the dough
Combine all ingredients for the rolls except for the beef, rice and cous
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
FOR THE ROLLS ~ In a large mixer bowl,
br>Bake as normal.
For dinner rolls.
Mix in bread
For the rolls: Mix two cups of the
Preheat oven to 400\u00b0F.
Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add ginger and green onions. Stir-fry for 1 min. Set aside. Add crab and soy sauce. Toss to warm through. Set aside.
Place 2 tbsp crab mixture at 1 end of each sheet of filo dough. Roll up to enclose filling. Lightly brush with remaining oil and bake until golden and crisp. Serve warm with cucumber and hoisin sauce for dipping.
ntil onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing
Mix together first nine ingredients.
Remove top third of roll and hollow out inside.
Spoon crab mixture into each roll. Sprinkle with almonds and cheese.
Bake at 325\u00b0 for 20 minutes. Place tops on rolls and bake another 5 to 10 minutes.
ur second bowl: Place your crab meat in bowl. Season evenly
FORMING THE ROLLS. The recipe will make 24 rolls. To get even sized rolls, I
ellophane noodles in warm water for 5 minutes; drain, and cut
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Saut green pepper and onion until tender.
Add crab and heat through. Set aside to cool.
Beat cream cheese with garlic and onion powder, salt and pepper.
Stir in cheeses and crab mixture.
Beat egg white slightly and mix into crab mixture. Chill several hours.
Separate crescent rolls and place one tablespoon mixture on dough and roll up and seal.
Brush with egg white and bake 375 degrees for 10 to 15 minutes or until browned.
For egg rolls: Heat 1 tbsp canola oil
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt