Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Crab Summer Rolls

List of Ingredients




The Crab Rolls:

18 summer roll wrappers (found in Asian Markets)
1 pound fresh, cooked Dungeness crabmeat, rinsed and picked over for shell bits
18 thin cucumber strips
1 cup assorted sprouts (alfalfa, onion, radish, etc.)
1 cup fresh basil leaves, rinsed and patted dry
1/4 cup toasted sesame seeds
1/4 cup hoisin sauce

The Dipping Sauce:

2/3 cup seasoned rice vinegar (as for sushi)
1 tablespoon soy sauce
2 tablespoons catsup
1 tablespoon powdered or 2 tablespoons minced fresh ginger
2 tablespoons toasted sesame seeds
1 teaspoon minced chives

Recipe



In a shallow baking dish filled with a 1-inch deep layer of cool water, soak the wrappers until pliable but still firm. Drain.
Working quickly, place a finger shaped mound of crab on the rounded side of a wrapper. Arrange a cucumber strip over the crab. Place a smaller row of sprouts next to the crab and cucumber and a couple of basil leaves on top. Sprinkle with sesame seeds. Brush the area next to the crab mound with hoisin. Roll up tightly, folding over edges to enclose filling, like an egg roll. Repeat with remaining ingredients for 18, small, tight summer rolls.
Serve with Ginger Dipping Sauce.
The Ginger Dipping Sauce:
Mix the ingredients together with a wire whisk. Makes about 1 cup.

These are heavenly!