Crab Spring Rolls - Cooking Light Recipe
Recipe
Ingredients
2 tbsp sugar 1 cup pink grapefruit juice 2 tbsp fresh lime juice 1/8 tsp freshly ground pepper 1 vegetable cooking spray 2 cup thinly sliced bok choy 2/3 cup finely chopped green onions 2 tbsp fresh lime juice 2 tsp minced fresh cilantro 1/2 tsp minced pickled ginger 1/8 tsp salt 1/8 tsp freshly ground pepper 6 oz lump crabmeat, shell pieces removed 8 egg roll wrappers 1 egg white 2 tbsp olive oil 2 cup gourmet salad greens 12 pink grapefruit sections 2 tbsp slivered almonds, toasted
Recipe
Preparation
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.
Preparation Time: Cooki
Servings:
4
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