Free Recipe Crab Spring Rolls – Cooking Light

Recipe Type: Free Appetizer Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Crab Spring Rolls – Cooking Light Recipe

2 tb Sugar
1 c Pink grapefruit juice
2 tb Fresh lime juice
1/8 ts Freshly ground pepper
Vegetable cooking spray
2 c Thinly sliced bok choy
2/3 c Finely chopped green onions
2 tb Fresh lime juice
2 ts Minced fresh cilantro
1/2 ts Minced pickled ginger
1/8 ts Salt
1/8 ts Freshly ground pepper
6 oz Lump crabmeat; shell pieces
8 Egg roll wrappers
1 Egg white
2 tb Olive oil
2 c Gourmet salad greens
12 Pink grapefruit sections
2 tb Slivered almonds; toasted

Crab Spring Rolls – Cooking Light Preparation

Recipe by: Cooking Light, Sept. 1995, page 84 Preparation Time: 0:08 Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes). Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir. Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper. Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white. Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes o until golden, turning frequently. Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings. Posted to MM-Recipes Digest V4 #091 by Jenny S. Johanssen <> on Apr 02, 1997

How Do You Cook Crab Spring Rolls – Cooking Light?

If you know another way to cook Crab Spring Rolls – Cooking Light please make a comment in the form below to help other free recipe users make the best of this free recipie.