Free Recipe Summer Caribe Crab Rolls
Recipe Type: A Recipes
Recipe Preparation: boil
Cooking Ingredients for Summer Caribe Crab Rolls Recipe
1 lb King crab legs or
8 oz Lump Crabmeat; picked over
1 lg Mango; about 14 ounces
1 ts Salt
2 oz Rice vermicelli
8 oz Cream cheese; at room
-Temperature
1 c Cilantro
1 c Mint
10 sm Flour tortillas
10 Leaves Boston lettuce
3 Scallions
Summer Caribe Crab Rolls Preparation
Remove meat from crab legs. Slice in thin strips 5 inches long, cover, and refrigerate. Cut mango into strips 1/2 inch by 2-1/2 inches. Cut lettuce leaves in half, discarding center ribs. Trim each scalllion into two 5-inch lengths; slice lengthwise into very thin strips. Place salt and rice vermicelli in a pan of boiling water and cook until tender, 2 to 3 minutes. Drain and rinse in cold water. For cheese spread, process cream cheese, cilantro and mint in food processor until smooth. Working with 1 tortilla at a time, lightly moisten both sides with water. Spread a layer of cheese spread on tortilla. Partially cover lower third of tortilla with 1 piece of lettuce, 1 piece of crab (if using lump crabmeat, 2 tablespoons), 2 pieces of mango, end to end, and 1/4 cup vermicelli. Cover with 4 strips of scallion. Roll into a cylinder, stopping halfway. Fold left and right sides into middle; finish rolling. Repeat with remaining tortillas. Wrap each roll in plastic wrap. Refrigerate 2 hours to create firm cheese spread or up to 8 hours. To serve, trim ends; discard. Cut each roll into 4 slices. Serve with Citrus Dipping Sauce from the Index. Date: Tue, 25 Jun 1996 18:52:28 -0500 From: kreimer@mwci.net (Karen Reimer) MC-Recipe Digest #130 From the MasterCook recipe list.
Cooking Temperature:
Recipe Serves: 40
How Do You Cook Summer Caribe Crab Rolls?
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