Snow-Crab Rolls With Caviar Recipe - Cooking Index
Snow-Crab Rolls With Caviar Recipe - Cooking Index
This unusual recipe calls for ingredients from all over the world. Feuilles de brick are North African pastry leaves made from flour, water, salt and sunflower seed oil. They can be purchased at Nicole's in South Pasadena and Surfas in Culver City. The 250-gram package contains 10 sheets. At Matsuhisa, the crabmeat is sprinkled with menegi, young shoots of the wakegi scallion. We substituted chives.
Type: Fish, Shellfish| 2 | Sheets feuille de brick | |
| 8 oz | 227g | Fresh cooked crabmeat in large pieces - - (1 1/2 cups) |
| 2 tablespoons | 30ml | Chopped chives |
| 1 oz | 28g | Osetra caviar - (2 tbspns) - divided |
| 4 | Butter lettuce leaves | |
| 4 | Snow-crab claws - for garnish | |
| Chervil sprigs - for garnish |
Heat the broiler with the oven rack 6 inches from heat. Cut each sheet of feuille de brick in half to make 4 semicircles.
Divide the crabmeat into 4 equal portions and place the crabmeat in the middle of each feuille de brick. Top each with one-half tablespoon chives and one-half tablespoon caviar. Fold each side of the feuille de brick semicircles over the fillings, then roll up away from you.
Broil the rolls until crisp and slightly brown, about 40 seconds. Cut each roll in half.
To serve, place the lettuce leaves on a serving platter. Put 2 crab roll halves on top of each leaf and garnish with the crab claws and chervil sprigs. The rolls are eaten wrapped in the lettuce leaves.
This recipe yields 4 servings.
Each serving: 115 calories; 15 grams protein; 6 grams carbohydrates; 0 fiber; 3 grams fat; 1 gram saturated fat; 108 mg. cholesterol; 295 mg. sodium.
Source:
The Los Angeles Times, 02-11-2004
Average rating:
9 (1 votes)
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