Crab Salad Roll Ups
Yields 10
Crab Salad Roll Ups. Learn how to make our Crab Salad Roll Ups Recipe today. Makes a great snack or appetizer.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Crab Salad Filling
  1. ½ cup mayonnaise
  2. ¼ cup spring onions, finely chopped
  3. ¼ cup fresh chives, finely snipped
  4. 2 tablespoons prepared horseradish
  5. 1 tablespoon yellow mustard
  6. 1 teaspoon hot sauce
  7. 2 teaspoons fresh lemon juice
  8. salt and ground white pepper, to taste
  9. 10 ounces crab meat, cooked and flaked
  10. 1 large avocado, sliced into ¼-inch thick wedges OR
  11. 1 large apple, peeled, cored and sliced into ¼-inch thick wedges
Crepe Wrappers
  1. 1 large egg
  2. ¼ teaspoon salt
  3. ½ cup + 2 tablespoons water
  4. ½ cup all-purpose flour
  5. 1 tablespoon cornstarch
  6. ½ teaspoon vegetable oil
Sour Cream-Chives Sauce
  1. 2 tablespoons unsalted butter
  2. 2 tablespoons all-purpose flour
  3. 1 cup low-sodium chicken broth
  4. ½ cup sour cream
  5. salt and ground white pepper, to taste
  6. 1/3 cup fresh chives, snipped
Crab Salad
  1. Whisk together mayonnaise, spring onions, chives, horseradish, mustard, hot sauce and lemon juice. Blend well. Fold in flaked cooked crab meat. Chill until needed, or overnight, if possible.
Crepe Wrappers
  1. Whisk eggs with salt until frothy and pale-colored. Whisk in ½ cup water until well-combined. Gradually whisk in flour and cornstarch until free of lumps, adding a teaspoon of water at a time, until consistency of batter is slightly thicker than regular crepe batter. You need not use up all of the remaining water. Whisk in vegetable oil.
  2. Set a non-stick pan over medium heat until completely heated. Reduce heat to low. If desired, brush pan lightly with melted butter or oil. Pour about 4 to 5 tablespoons batter and swirl to coat the entire base of pan. Cook for 1 to 2 minutes or until bottom of crepe is very lightly golden. Do not overcook. Carefully turn over and cook the other side for 30 to 40 seconds or until set. Place cooked wrapper on a plate. Repeat with remaining batter. Batter should make about 8 to 10 wrappers.
Sour Cream-Chives Sauce
  1. Place butter in a saucepan and set over medium heat. Once butter is completely melted, gradually whisk in flour until free of lumps, about 1 minute. Whisk in chicken broth and allow to simmer for 4 to 5 minutes, with constant whisking. Once liquid is reduced to about 2/3 cup, whisk in sour cream. Season with salt and ground white pepper. Remove from heat and allow to cool slightly.
Assembly
  1. Place a wrapper on a plate or work surface. Top with crab salad filling. Arrange avocado or apple wedges over crab salad. Roll up and arrange on a plate, seam side down. Drizzle with sauce and sprinkle with snipped chives. Serve warm.
Notes
  1. If you do not have the time to make the crepe wrappers, you can substitute with egg roll wrappers or rice paper wrappers. Deal both ends of roll ups and deep fry until lightly golden. Drain on paper towels and serve with Sour Cream-Chives sauce.
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