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Title: Crab Spring Rolls - Cooking Light Categories: Appetizers, Chinese, Low-fat/low, Seafood 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 Recipe by: Cooking Light, Sept. 1995, page 84 Preparation Time: 0:08 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 kee 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 o 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. Posted to MM-Recipes Digest V4 #091 by "Jenny S. Johanssen" |