Crab Rolls with Thai Chile Sauce Recipe

Name: Crab Rolls with Thai Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Thai sweet chile sauce; 1 1/2 tablespoons fresh lime juice; 1 tablespoon black sesame seeds; 1 1/2 teaspoons unseasoned rice wine vinegar; 1/2 cup mayonnaise; 1/4 cup minced scallions; 1 large egg yolk; 1 tablespoon finely grated lemon zest; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; 1 pound lump crabmeat, picked over; Salt; Freshly ground white pepper; 12 slices of soft packaged white bread, crusts removed; 3 large egg whites; 1/4 cup cornstarch; 2 tablespoons water; About 1 quart vegetable oil, for frying

Servings: persons

1 cup Thai sweet chile sauce
1 1/2 tablespoons fresh lime juice
1 tablespoon black sesame seeds
1 1/2 teaspoons unseasoned rice wine vinegar
1/2 cup mayonnaise
1/4 cup minced scallions
1 large egg yolk
1 tablespoon finely grated lemon zest
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
1 pound lump crabmeat, picked over
Salt
Freshly ground white pepper
12 slices of soft packaged white bread, crusts removed
3 large egg whites
1/4 cup cornstarch
2 tablespoons water
About 1 quart vegetable oil, for frying

1
In a small bowl, blend the chile sauce with the lime juice, sesame seeds and vinegar.
2
In medium bowl, stir together the mayonnaise, scallions, egg yolk, lemon zest, nutmeg and cayenne.
3
Fold in the crabmeat and season with salt and pepper.
4
Using a rolling pin, flatten each slice of bread.
5
Arrange the bread with the short sides facing you.
6
Spread the crab on the lower half of the slices and roll up the bread around the crab; press to seal the rolls.
7
In a medium bowl, whisk the egg whites with the cornstarch and water.
8
In a large, deep skillet, heat 1 inch of oil to 375.
9
Dip each crab roll in the egg white mixture, then carefully transfer it to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch.
10
Transfer the crab rolls to several layers of paper towels to drain, then serve with the chile sauce.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup Thai sweet chile sauce, 1 1/2 tablespoons fresh lime juice, 1 tablespoon black sesame seeds, 1 1/2 teaspoons unseasoned rice wine vinegar, and more.

Yes, Crab Rolls with Thai Chile Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Rolls with Thai Chile Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions