California Rock Crab Spring Rolls with Plum Dipping Sauce

 

 

 

 

 

 

 

            

            

 

            ENTREE: California Rock Crab Spring Rolls with Plum Dipping Sauce

            3/4 cup cooked California rock crab meat, flaked

            1/2 cup cabbage, minced

            1/3 cup cooked green beans, chopped

            1/3 cup raw bean sprouts, chopped

            2 Tbsp. canned bamboo shoots, chopped

            1-2 tsp. pickled ginger, minced

            1 Tbsp. green onion, chopped

            2 Tbsp. grated carrot

            1-2 tsp. cilantro, chopped

            Spring roll (Lumpia*) wrappers

            Plum dipping sauce

            Instructions:

            In a medium bowl, combine all ingredients and mix well. Put 3

            tablespoons of filling on front section of the spring roll wrapper.

            Form the filling into approx. a 3-inch by 11/2-inch mound. Fold one

            end of the wrapper over the filling. Next, fold the 2 sides toward

            the middle, then roll the wrapper up and place seam side down on a

            platter. At this point, the spring rolls may be sliced in half and

            served on a garnished plate with the dipping sauce, or they may be

            left whole and fried in hot oil. Makes 7 spring rolls.

            Plum Dipping Sauce

            2 Tbsp. plum jelly

            1 tsp. soy sauce

            2 tsp. rice vinegar

            Plum Dipping Sauce Instructions:

            Combine ingredients and gently heat until jelly is melted. Serve

            warm. Makes approx. 1/4 cup.

            Nutrition (per serving): Calories 72; Protein 5 gm; Carbo. 11 gm;

            Fat 0.3 gm; Cholesterol 14 mg; Sodium 138 mg

            * Lumpia Tip: Lumpia may be found in the frozen food section of

            Asian food stores and in a few supermarkets. Rice paper wrappers may

            also be used, although sometimes they are more difficult to handle.

            Won­ton wrappers may be substituted, but these must be cooked as

            they are a noodle.

            The Other California Crab

            Californians have always had an affinity for the fine crabs that are

            native to our coastal waters. Locals and visitors alike favor the

            salads, soups and stews that feature these crustaceans. California

            rock crabs, actually three species of rock crab, are harvested

            primarily in southern California but the fishery is gaining

            importance in northern waters as well. Rock crab is not as widely

            recognized as its famous cousin, the Dungeness. Nevertheless, those

            in-the-know highly prize California rock crab for its flaky,

            delicately flavored meat. Unlike Dungeness crab, most of the meat in

            a rock crab is located in the large claws. Harvested yearlong. rock

            crab may be found in Asian markets, and many fishermen sell their

            catch directly at regional farmers' markets in northern and southern

            California. The succulent spring rolls showcased in our springtime

            recipe offering feature the delicately flavored meat of the

            California rock crab, blended with the textures and flavors of

            crisp, fresh vegetables. The plum dipping sauce is a delicious

            accent to these fresh appetizers whether served au natural or fried.