Serves 1
Directions
- 1Open a container of lump crab meat.
- 2Empty the crab meat into a bowl.
- 3Break apart the crab meat in the bowl.
- 4Pour a box of crackers into a zip-lock bag.
- 5Crush the crackers in the bag with a mallet.
- 6Add the crushed crackers to the bowl with the crab meat.
- 7Chop a handful of parsley.
- 8Add the chopped parsley to the crab meat mixture.
- 9Crack an egg into a separate small bowl.
- 10Whisk the egg with a fork.
- 11Add two spoons of mayonnaise to the whisked egg.
- 12Add one spoon of Dijon mustard to the egg and mayonnaise.
- 13Cut half a lemon.
- 14Squeeze the lemon juice into the egg mixture.
- 15Add one spoon of Old Bay seasoning to the egg mixture.
- 16Mix the egg mixture thoroughly.
- 17Pour the egg mixture over the crab meat.
- 18Mix all ingredients together until well combined.
- 19Make the remoulade sauce: add one spoon of mayonnaise to a small bowl.
- 20Add one spoon of Creole mustard to the mayonnaise.
- 21Add one spoon of hot sauce to the mixture.
- 22Dice two pickles.
- 23Add the diced pickles to the sauce mixture.
- 24Add a handful of chopped parsley to the sauce.
- 25Squeeze half a lemon into the sauce.
- 26Grate one clove of garlic into the sauce.
- 27Add one spoon of paprika to the sauce.
- 28Mix all remoulade sauce ingredients thoroughly.
- 29Dip a spring roll wrapper in a bowl of water.
- 30Place a spoonful of crab mixture onto the softened spring roll wrapper.
- 31Fold the sides of the wrapper over the crab mixture.
- 32Roll the wrapper tightly to form a spring roll.
- 33Heat olive oil in a pan.
- 34Carefully place the spring rolls into the hot oil.
- 35Fry until golden brown and crispy.
- 36Remove the spring rolls from the pan and place them on a wire rack to drain excess oil.
- 37Arrange romaine lettuce leaves on a plate.
- 38Place the fried spring rolls on top of the lettuce leaves.
- 39Serve with the remoulade sauce and lemon wedges.
- 40Cut a spring roll in half to show the inside.
- 41Dip the spring roll into the remoulade sauce and enjoy.
Ingredients
- 1 container Crab meat
- 1 box Crackers
- 1 handful Parsley
- 1 Egg
- 2 spoons Mayonnaise
- 1 spoon Dijon Mustard
- 0.5 Lemon
- 1 spoon Old Bay seasoning
- 1 spoon Mayonnaise
- 1 spoon Creole Mustard
- 1 spoon Hot Sauce
- 2 Pickles
- 1 handful Parsley
- 0.5 Lemon
- 1 clove Garlic
- 1 spoon Paprika
- 1 package Spring Roll Wraps
- 4 leaves Romaine Lettuce
- 2 Lemon wedges
Equipment
BowlZip-lock bagMalletCutting boardKnifeForkPanCoffee potCoffee cupGraterPlateWire rackTongs
Tips
- Serve with your favourite dipping sauce or make a tangy Remoulade for an extra kick of flavour.
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