Crab Spring Rolls with Pink Grapefruit, Avocado and Toasted Almonds

Need a gluten free, dairy free, and pescatarian hor d'oeuvre? Crab Spring Rolls with Pink Grapefruit, Avocado and Toasted Almonds could be a spectacular recipe to try. This recipe makes 8 servings with 226 calories, 5g of protein, and 16g of fat each. For $1.31 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of sugar, salt and pepper, egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful. 27 people have made this recipe and would make it again. It will be a hit at your Spring event. It is brought to you by Foodnetwork. It is a budget friendly recipe for fans of Vietnamese food. From preparation to the plate, this recipe takes about 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is pretty good. If you like this recipe, take a look at these similar recipes: Arugula & Radicchio Salad With Ruby Grapefruit & Toasted Almonds, Pink Grapefruit & Avocado Salad, and Pink-Grapefruit-and-Avocado Salad.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 15 minutes

 

Ingredients:

1-ounce almonds, toasted for garnish

1 avocado, thinly sliced for garnish

1 teaspoon chopped cilantro leaves

3 egg yolks, beaten with a little water to make an egg wash

1/4 cup grape seed oil

1 pink grapefruit, segmented for garnish

1/2 cup fresh-squeezed grapefruit juice, strained (from 2 pink grapefruits)

Grenadine

2 tablespoons honey

1 lime, juiced

3 ounces jumbo lump crabmeat, picked over

1/2 teaspoon pickled ginger, chopped

1/8 cup rice wine vinegar

2 ounces mixed salad leaves for garnish

Salt and pepper

1/4 bunch scallions, minced

3 shallots, peeled and diced

Spring roll wrappers

2 tablespoons sugar

Vegetable oil, for frying

1 1/4 heads bokchoy

Equipment:

pot

paper towels

frying pan

blender

Cooking instruction summary:

Shred, wash, and blanch the bokchoy in boiling water for a few minutes or until tender. Add the scallions during the last 30 seconds of blanching. Refresh both in an ice bath, drain, and lightly squeeze out the excess water from both the bok choy and the scallions. Mix together with the crabmeat, pickled ginger, lime juice and cilantro. Season with salt and pepper, to taste. In a large, heavy pot, heat oil to 365 degrees F. Spoon the crab mixture onto each wrapper, covering 3/4 of the wrapper. Brush the remaining 1/4 of the wrapper with the egg wash. Fold sides in, roll up and press lightly to seal. Carefully add to hot oil, and deep-fry for 3 to 5 minutes. Drain on paper towels and season lightly. On each plate, place 3 segments of pink grapefruit and 3 slices of avocado. Mix the salad leaves with salt and pepper and some Pink Grapefruit Dressing, and place in the center of each plate. Sprinkle the toasted almonds around the outside then dribble Pink Grapefruit Dressing around the outside. Cut spring rolls in half on the bias and arrange on top of the salad. In a medium skillet, melt the sugar over medium heat, and then add the shallots and honey. Pour in the strained juice and cook until reduced to 1/3 of the volume. Let cool, and then transfer mixture to a blender. Puree, slowly adding the grapeseed oil and rice wine vinegar. Add enough grenadine for color and then stir in the lime juice. Chill until ready to use.

 

Step by step:


1. Shred, wash, and blanch the bokchoy in boiling water for a few minutes or until tender.

2. Add the scallions during the last 30 seconds of blanching. Refresh both in an ice bath, drain, and lightly squeeze out the excess water from both the bok choy and the scallions.

3. Mix together with the crabmeat, pickled ginger, lime juice and cilantro. Season with salt and pepper, to taste.

4. In a large, heavy pot, heat oil to 365 degrees F. Spoon the crab mixture onto each wrapper, covering 3/4 of the wrapper.

5. Brush the remaining 1/4 of the wrapper with the egg wash. Fold sides in, roll up and press lightly to seal. Carefully add to hot oil, and deep-fry for 3 to 5 minutes.

6. Drain on paper towels and season lightly.

7. On each plate, place 3 segments of pink grapefruit and 3 slices of avocado.

8. Mix the salad leaves with salt and pepper and some Pink Grapefruit Dressing, and place in the center of each plate. Sprinkle the toasted almonds around the outside then dribble Pink Grapefruit Dressing around the outside.

9. Cut spring rolls in half on the bias and arrange on top of the salad.

10. In a medium skillet, melt the sugar over medium heat, and then add the shallots and honey.

11. Pour in the strained juice and cook until reduced to 1/3 of the volume.

12. Let cool, and then transfer mixture to a blender. Puree, slowly adding the grapeseed oil and rice wine vinegar.

13. Add enough grenadine for color and then stir in the lime juice. Chill until ready to use.


Nutrition Information:

Quickview
226k Calories
5g Protein
15g Total Fat
19g Carbs
8% Health Score
Limit These
Calories
226k
11%

Fat
15g
24%

  Saturated Fat
3g
20%

Carbohydrates
19g
6%

  Sugar
12g
14%

Cholesterol
77mg
26%

Sodium
297mg
13%

Get Enough Of These
Protein
5g
10%

Vitamin C
20mg
25%

Vitamin E
3mg
25%

Vitamin B12
1µg
18%

Folate
48µg
12%

Fiber
3g
12%

Selenium
8µg
12%

Vitamin A
596IU
12%

Copper
0.21mg
11%

Phosphorus
97mg
10%

Manganese
0.19mg
9%

Potassium
298mg
9%

Vitamin B6
0.17mg
8%

Zinc
1mg
8%

Vitamin B2
0.13mg
8%

Magnesium
30mg
8%

Vitamin B5
0.75mg
7%

Vitamin K
7µg
7%

Iron
0.84mg
5%

Vitamin B1
0.07mg
5%

Vitamin B3
0.91mg
5%

Calcium
40mg
4%

Vitamin D
0.36µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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