Crab Cake Spring Rolls for #FishFridayFoodies

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Fish Friday Foodies is a group of bloggers who make, blog and share a seafood recipe once a month, on the third Friday of the month.   Wendy is the founder of the group and keeps us sort of on track. Each month we have a different hostess and theme. We're So Crabby is the theme this month for Fish Friday Foodies and is being hosted by P~ of the The Saucy Southerner
Her challenge, make a dish using Crab for this month's reveal.

Well, gee, I've been struggling in the kitchen lately, get these great ideas, can picture it in my mind but something gets lost in translation.  sigh. The concept is great but it fails in the execution. 
So my first effort became an offering to the kitchen goddess (she's doing well this month, food wise), and I ended up looking for more crab in my freezer.
Well, there was no crab to be found, apart from some leftover crab cakes from a month or so ago.
The thinking cap went on, it lit up and I came up with a really tasty substitution.
At least I think so.
So much so, I'm thinking it may be making an appearance at one of our Tapas Nights, maybe even in my next cookbook.

I had to taste test...

BTW, there's no more Sambal Kagang sauce.  It disappeared, rapidly.
For more great Fish Friday Foodies recipes check out the links at the end.

Yield: 4 servings

Crab Cake Spring Rolls

prep time: 10 MINScook time: 40 MINStotal time: 50 mins
Spring Rolls are so much fun to make and eat and this is a great way to celebrate Crabs and Spring


2 Crab Cakes, used my own Lighthouse Crab Cakes  ( or your favorite Crab Cake Recipe)
1/2 lb. Asparagus, shaved
2 tablespoons Chopped Chives
1 teaspoon EVOO
4 Spring Roll Wrappers
1 recipe Sambal Kagang Sauce or Limey Sauce

Sambal Kagang Sauce
2 tablespoons chunky peanut butter
2 tablespoons Sweet Soy Sauce
1 heaping teaspoonful Sambal Oelek paste
1 teaspoon brown sugar
1 teaspoon lime juice
1/3 cup water. 
Mix all together and use as a dipping sauce for the spring rolls.
Limey Sauce
1/2 cup mayonnaise
2 tablespoons Lime Juice
1 teaspoon Sambal Oelek


Remove the breading from the outside of the Crab, discard.  Chop up the crab cake.  Shave or slice the asparagus very thin.   Chop the chives up.
Heat the olive oil in a pan over medium heat and add the sliced Asparagus, stir it around for a couple of minutes, then add the chives.  Take the pan off of the heat and add the crab cake.  Stir it together and let sit while you prepare the dipping sauce. Recipes follow.
Soften a spring roll wrapper in hot water, then take a 1/4 of the crab cake mixture and place just off center on the wrapper, fold the sides in and then roll it as tightly as you can.  Continue until all are done and the filling is gone.  Serve with one or the other of the dipping sauces.     
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