Crab Leg Spring Rolls
By: Jack Mancuso
Crab Leg Spring Rolls
Crab is my favorite seafood, and it has more uses in recipes than you might think. For example, you can enjoy it as part of a seafood boil, stuff it into salmon, or enjoy it smoked, fresh out of the shell. So how about Crab Leg Spring Rolls for a change of pace? My recipe is succulent and sweet, with a little heat for good measure.
What are King Crabs?
In this dish, I am using king crab, a species that has earned the title of KING. This is not your garden variety critter. They have a leg span that can measure up to 5 feet! Crab season runs from October to January in Alaska, and this crab is often compared to lobster. There are three kinds of King Crab you may run across in your shopping endeavors:
- Golden: These are smaller in size than blue and red king crabs, averaging about 6 pounds. They have delicate legs and a slightly sweeter taste than red or blue.
- Red: Red king crabs have thicker legs, making them perfect for eating. It’s the largest of all the king crabs and may weigh as much as 28 lbs. It does not turn red until cooked. The meat is sweet and delicate.
- Blue: This species of king crab is rare and delicious. It tastes comparable to red but with a slightly sweeter finish.
By the way, you don’t have to get fussy with crab. Just melt some butter and go for it! The only downside is sticker shock. King crab sells at $50-$100 per pound.
Crab Leg Spring Roll Ingredients (serves 3)
- ¾ cup king crab shreds
- 1.5 tbsp mayonnaise
- 2 tsp Cuso’s Hot Honey BBQ Rub
- ½ lemon juiced
- 1 tsp hot sauce
- 1 package spring roll or egg roll wraps **
- Sweet chili sauce
- Green onion (garnish)
- 6 King crab leg pieces (4”) – two per person as an appetizer
** Spring roll wraps are delicate. Egg roll wraps have a little more substance and a larger surface.
Crab Leg Spring Roll Instructions
- In a food storage bowl, mix together the first 7 ingredients.
- Taste and adjust for heat
- Lay out one of the spring roll or egg roll wraps
- Spread a little of the mix you’ve created into the center of the wrap
- Lay the king crab piece on top **
- Turn the wrapper so it looks like a diamond
- Fold in the left and right sides
- Fold in the bottom edge tightly
- Finish by rolling the bottom upward
- Secure with a little warm water between the last tip and the roll body. This is important. You don’t want your spring roll opening while frying.
- Deep fry the roll until golden brown (about 2 minutes).
- Serve with a drizzle of sweet chili sauce and green onion garnish.
** If you have a long piece, you can leave part of it out of the wrap (like a handle).
It seems some of our earliest ancestors had great tastes. Archaeological evidence suggests they ate crab meat some 90,000 years ago, giving pause to suggest that Neanderthals were more advanced than we once thought. People combed the beaches of East Africa, gathering crabs, mussels, and oysters.
The first recipe discovered for crabs (thus far) came from the Accomplisht Cook in 1685. It directs frying the crabs in clarified butter (YUM). Cooks shredded the meat, mixing it with egg yok, salt, nutmeg, and bread crumbs akin to a crab cake. After harvesting the meat, the shells became the foundation for the sauce.
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