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Lettuce and crab spring rolls
- Prep time:
- 20 mins
- Cook time:
- 5 mins
- Serves:
- 2
Tana Ramsay makes a couple of different finger foods with crab and serves them with a fiery Thai dipping sauce
Ingredients
For the lettuce spring rolls
- 1 iceberg Lettuce
- 1 Mango
- 200g cooked white crab meat
- 2 tbsp mayonnaise
- 1 Granny Smith Apple
- 1 red chilli, seeded and chopped
- 1 lime, juice only
For the ciabattas
- 1 avocado
- 2 Tomatoes, diced
- 200g cooked brown crab meat
- ciabatta bread, thinly sliced
- Olive oil
- 1 lime
For the Thai dipping sauce
- 2 tbsp Fish Sauce
- 1 lime, juice only
- 2 tbsp water
- 3 red bird's eye chillies, thinly sliced
- 1 clove Garlic, crushed
Method
1. For the lettuce spring rolls: quarter the lettuce and remove a large leaf from the outside of each quarter, keep these to one side.2. Skin the mango over a bowl so all the juices are caught during the process. Dice the mango and mix with the white crab meat, mayonnaise and any mango juice. Stir in the apple and chilli and squeeze in the lime juice.
3. Remove the crunchy core from the lettuce and dice. Add this to the crab mixture and stir well.
4. Put a quarter of the mixture into the centre of each of the outside lettuce leaves and roll up into a cigar shape.
5. For the crab ciabattas: mash the avocado into a thick paste. Stir in the diced tomato, the brown crab meat and the lime juice.
6. Warm a griddle pan. Drizzle the ciabatta slices with a little olive oil and toast on the griddle pan for a couple of minutes.
7. Spread the toasted ciabatta with the crab and avocado mixture.
8. For the Thai dipping sauce: mix all of the ingredients together.
9. Serve the crab rolls with the ciabattas and the dipping sauce.
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