Crab Rolls with Thai Chile Sauce
Crispy Crab Spring Rolls By Andrew Zimmern The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich br
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Electric skillet
- Skillet
- Mixing bowl
- Whisk
- Rolling pin
- Deep-fry thermometer
- Paper towel
- Slotted spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Plate
- Kitchen scale
- Stove
Ingredients
- 1 cup Thai sweet chile sauce
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon black sesame seeds
- 1 1/2 teaspoons unseasoned rice wine vinegar
- 1/2 cup mayonnaise
- 1/4 cup minced scallions
- 1 large egg yolk
- 1 tablespoon finely grated lemon zest
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 1 pound lump crabmeat, picked over
- Salt
- Freshly ground white pepper
- 12 slices of soft packaged white bread, crusts removed
- 3 large egg whites
- 1/4 cup cornstarch
- 2 tablespoons water
- About 1 quart vegetable oil, for frying
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