STEAMED CRAB ROLLS

Have I ever said that library is a wonderful place ? Flashing back to college time, I actually never really got much used out of the school library. Such a shame. Library is such a wonderful resource for just about anything.
Have I also mentioned that most of the cookbook that I tried out here are actually borrowed from the library? They have gazillion of selection. I sometimes just stood there with my mouth open, wondering which one to choose.
The wonderful librarian actually recommended this cookbook Aquavit and the new Scandinavian cuisine by Marcus Samuelsson. Beautiful cookbook with gourmet recipes. The recipes aren’t necessary everyday cooking, but I love to try out gourmet recipe as well.

Quoting some from the cookbook “Although these rice-paper-wrapped crab rolls look Asian, sun-dried tomatoes is delicious with the sweet crabmeat, give them quite another dimension. Rice paper, unlike spring roll or wonton wrappers, doesn’t have to be cooked or heated before serving. Here the crab rolls are steamed and served warm, but in the summertime, you could simply assemble the rolls and serve them at room temperature or cold”

I actually did both, steam and non-steam. I personally prefer the cold crab rolls, but they are both good. I actually made some Mango Ketchup as dipping sauce. Mango Ketchup? I know…even a Ketchup can be “gourmet-ed up” 😉

STEAMED CRAB ROLLS (6 rolls)

1 cup (about 8 oz) jumbo lump crabmeat, picked over for shells and cartilage
2 Tbsp finely chopped oil-packed sun-dried tomatoes (soaked them in warm water if you have dry-packed sun-dried tomatoes)
1 Tbsp finely chopped fresh cilantro leaves and tender stems
1 Tbsp finely chopped fresh mint
2 Tbsp mayonnaise
2 Tbsp freshly squeezed lime juice
6 8-10 inch rice paper rounds (Banh Trang in Vietnamese)- This can be easily found in any Asian grocery stores or even at Cub Foods now.

COOKING METHOD:

1. Combine the crabmeat, sun-dried tomatoes, cilantro, mint, mayonnaise, and lime juice in a bowl, and gently mix until well combined

2. Set a large bowl of warm water next to you work surface. Make sure it’s large enough to submerge the paper rounds. Working with one at a time, dip each sheet of rice paper into the water for about 10 seconds, until pliable, then lay on a clean kitchen towel. Place 2 Tbsp of the crab salad on the lower third of each rice paper sheet and spread it into a line about 3 inches long. Fold the bottom of the rice paper round up over the filling, fold over the sides, and roll up into a compact cylinder

3. IF YOU WANT TO STEAM THEM: Put the rolls seam side down on the rack of steamer, cover, and steam over boiling water for about 5 minutes, or until warmed through

4. Cut each crab roll in half, and serve with Mango Ketchup for dipping