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Mango and Crab Salad Hand Roll




Source of Recipe


msnbc


List of Ingredients




3 cups cooked blue crabmeat, chopped
1 cup imitation crabmeat, minced
1/4 cup mayonnaise
4 sheets mamenori (soybean wrapper), any color or nori
2 teaspoons cooked short-grain white rice
8 cups loosely packed mesculun, extremely dry
2 cups peeled and diced fresh mango
1 cup peeled and diced fresh mango
1 cup dry-roasted peanuts
2 cups coarsely chopped fresh cilantro
1 medium Japanese Cucumber, thinly sliced.
1/2 cup Thai Vinaigrette
3 tablespoons sweet Thai Chili sauce


Recipe



In a bowl, combine crabmeat, imitation crabmeat and mayonnaise. Mix well and set aside.
On a bamboo mat, lay 1 mamenori sheet. Spread 1/2 teaspoon of rice in a very think line 1/4 inch away from the top of the mamenori. Lay a quarter of the mesclun across the bottom two-thirds of the mamenori. Add a quarter of the crab mixture, mango, peanuts, cilantro, and cucumber across the bottom third, keeping some peanuts, cilantro and cucumber aside for garnish. Roll firmly and seal.

Cut each roll into 4 pieces and place 4 pieces in the center of each plate. Ladle 2 tablespoons of the vinaigrette around the pieces. Dot wil chili sauce and scatter the remaining peanuts, cilantro and cucumber over all.