Title: Crab Spring Rolls
Categories: Appetizer
Yield: 4 Servings

2 tb Sugar
1 c Pink grapefruit juice
2 tb Fresh lime juice
1/8 ts Freshly ground pepper
Vegetable cooking spray
2 c Thinly sliced Bok Choy
2/3 c Finely chopped green onions
2 tb Fresh lime juice
2 ts Minced fresh cilantro
1/2 ts Minced pickled ginger
1/8 ts Salt
1/8 ts Freshly ground pepper
6 oz Lump crabmeat; shell pieces
-removed
8 Egg roll wrappers
1 Egg white
2 tb Olive oil
2 c Gourmet salad greens
12 Pink grapefruit sections
2 tb Slivered almonds; toasted

From: mkeri@cln.etc.bc.ca (Mike Keri)

Date: Wed, 1 May 1996 19:30:42 -0700

Recipe By: Cooking Light, Sept. 1995, page 84
Place sugar in a small saucepan over medium-high heat; caramelize by
stirring often until sugar melts and is golden (about 2 minutes).

Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime
juice (caramelized sugar will harden and stick to spoon). Place pan over
medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8
minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon
pepper. Set aside.

Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy
mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice
through crabmeat); stir.

Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep
from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper.
Fold lower right corner over mixture; fold lower left and top right corners
over mixture. Moisten top left corner with egg white; roll up jelly-roll
fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and
egg white.

Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes or
until golden, turning frequently.

Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates;
top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture
over each serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4
servings.

Per serving: 470 Calories; 11g Fat (19% calories from fat); 17g Protein;
84g Carbohydrate; 35mg Cholesterol; 327mg Sodium

NOTES : From Chef Mark Salter, of The Inn at Perry Cabin in St. Michael's,
Maryland.

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