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Crispy Crab Roll with Spicy Herb Sauce
Makes 4 Servings
*1 lb. crab meat, squeezed dry
*1 cup shiitake mushrooms, diced
*1/2 cup scallions, chopped
*1/2 cup creme fraiche
*1 cup panko (Japanese bread crumbs)
*1/2 tbls. shichimi togarashi (see Notes)
*1/2 tbls. kosher salt
*4 nori sheets
*2 quarts canola oil
*Cornstarch for dusting
*1 cup tempura flour
*2 tbls. white sesame seeds
*1/4 tsp. white pepper
*2 tbls. scallions, chopped
*1 1/4 cup club soda
*1/2 cup basil
*1/4 cup tarragon
*1 tbls. green jalapeno, seeded
*1 tbls. cilantro
*2 tbls. water
*1 tbls. seasoned rice vinegar
*1/2 tsp. kosher salt
*1/2 cup creme fraiche
*2 tbls. green tobico (see Notes)
*1/2 cup thinly julienned green mango
*1/2 cup thinly julienned cucumber
*1/4 cup julienned red peppers
*1 cup upland cress (a variety of watercress)
*1/2 cup mache
*1/2 cup pea shoots
*4 oz. canola oil
*1 tbls. sesame oil
*2 tbls. seasoned rice vinegar
*Salt and pepper
1To prepare the Crab Roll, mix the first 6 ingredients together and season with kosher salt to taste. Place 8 oz. of the crab mix in each nori sheet and roll to form a log-shaped roll.
2To prepare the Tempura Batter, combine all ingredients and whisk until smooth.
3Using a 1 gallon pot to avoid splattering, heat 2 quarts of canola oil to 350 degrees. Lightly dust crab rolls with cornstarch. Dip in tempura batter and fry in the oil for 3 to 4 minutes. Take the rolls out of the oil and let cool. Slice 1/4 inch thick.
4To prepare the Spicy Herb Sauce, place basil, tarragon, jalapeno, cilantro, water, vinegar and salt in a blender. Blend until smooth.
5Fold in creme fraiche and green tobico.
6To prepare the salad, combine mango, cucumber, red pepper, upland cress, mache and pea shoots in a mixing bowl.
7Separately, in a small bowl, combine canola oil, sesame oil and rice vinegar to make a simple dressing. Dress and season the salad.
8In the center of a large white plate, place 2 oz. of spicy herb sauce and arrange the crab roll slices on top of the sauce. Place 1 cup of the salad on top of the crab.
  • Shichimi togarashi is a Japanese pepper mix found in most Asian markets
  • Green tobico is fish eggs found in most Asian markets or seafood markets

Chef Omar Laaraj, Baang Cafe & Bar, Greenwich, CT and Baang Cafe at Woodbury Commons, Woodbury, NY