Spring Crab Salad Roll Recipe

Name: Spring Crab Salad Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh jumbo lump crab meat; 1 small red pepper, finely diced; 1 small yellow pepper, finely diced; 1 tablespoon good-quality Dijon mustard; 1 small bunch chives; 1 small bunch chervil (reserve a small amount, for garnish); 1 teaspoon horseradish; 1 tablespoon mayonnaise; 1 tablespoon sour cream; 1 teaspoon dry mustard (recommended: Coleman's); 1 teaspoon Worcestershire sauce; 1/2 lemon, juiced; Salt and freshly ground black pepper; 1 green plantain; Oil; 1 hot house cucumber (European seedless); Reserved chervil

Servings: persons

1/2 pound fresh jumbo lump crab meat
1 small red pepper, finely diced
1 small yellow pepper, finely diced
1 tablespoon good-quality Dijon mustard
1 small bunch chives
1 small bunch chervil (reserve a small amount, for garnish)
1 teaspoon horseradish
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon dry mustard (recommended: Coleman's)
1 teaspoon Worcestershire sauce
1/2 lemon, juiced
Salt and freshly ground black pepper
1 green plantain
Oil
1 hot house cucumber (European seedless)
Reserved chervil

1
Clean and pick through the crabmeat.
2
Place in a bowl and put the bowl into an ice bath to keep cold.
3
Combine all the remaining ingredients.
4
Slowly fold in the crabmeat, Season with salt and pepper.
5
Peel the plantain and slice, very thin, on a slicing machine or mandolin.
6
Fry in hot oil and remove.
7
Slice the cucumber the lengthwise, on a mandoline or slicing machine.
8
Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end.
9
Then slowly roll it up and stand it up on its end.
10
Garnish with crumbled pieces of fried plantains and chervil.
11
A viewer, who may not be a professional cook, provided this recipe.
12
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/2 pound fresh jumbo lump crab meat, 1 small red pepper, finely diced, 1 small yellow pepper, finely diced, 1 tablespoon good-quality Dijon mustard, and more.

Yes, Spring Crab Salad Roll falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Crab Salad Roll

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