Spring Crab Salad Roll

17 ingredients
12 steps

Ingredients

  • 1/2 pound fresh jumbo lump crab meat
  • 1 small red pepper, finely diced
  • 1 small yellow pepper, finely diced
  • 1 tablespoon good-quality Dijon mustard
  • 1 small bunch chives
  • 1 small bunch chervil (reserve a small amount, for garnish)
  • 1 teaspoon horseradish
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon dry mustard (recommended: Coleman's)
  • 1 teaspoon Worcestershire sauce
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • 1 green plantain
  • Oil
  • 1 hot house cucumber (European seedless)
  • Reserved chervil

Directions

  1. 1
    Clean and pick through the crabmeat.
  2. 2
    Place in a bowl and put the bowl into an ice bath to keep cold.
  3. 3
    Combine all the remaining ingredients.
  4. 4
    Slowly fold in the crabmeat, Season with salt and pepper.
  5. 5
    Peel the plantain and slice, very thin, on a slicing machine or mandolin.
  6. 6
    Fry in hot oil and remove.
  7. 7
    Slice the cucumber the lengthwise, on a mandoline or slicing machine.
  8. 8
    Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end.
  9. 9
    Then slowly roll it up and stand it up on its end.
  10. 10
    Garnish with crumbled pieces of fried plantains and chervil.
  11. 11
    A viewer, who may not be a professional cook, provided this recipe.
  12. 12
    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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