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.

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 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.

That's it — enjoy your meal!

Spring Crab Salad Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions