Photo rights to Food network and Andrew Zimmern
Andrew Zimmern is known for being an adventurous eater being the host of Bizarre eats. He has travel far and wide to try foods of all types. He's also a renowned recipe writer. Pioneered many new recipes, improved upon classics and put his own twists into everything he touches. Here is a delicious Crispy Crab Rolls recipe that can use Dungeness Crab Meat (Live is best!) for a great appetizer for any party.
All recipe rights to Andrew Zimmern and The Food Network. Addition of Live Dungeness Crab can be bought at Fathom Seafood. Use Discount Code "Fathom10" for 10% off any first order of Live Dungeness Crab!
Andrew says "The secret to these crunchy crab rolls? The dumpling wrapper is made of flattened white bread. Chef Andrew Zimmern calls this “Southern country club meets Southeast Asia.” The result: a light and crispy exterior with snowy white crabmeat inside."
Courtesy Photograph of Andrew Zimmerman - all rights reserved to Twincities.com
Andrew Zimmern's Crispy Crab Rolls Recipe (updated for dungeness crab)
- 8 oz of Dungeness Crab meat
- Fresh ground white pepper
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- 1/4 cup mayonnaise
- 1 large egg yolk. Save egg white for Crab roll
- Zest of 1 lemon
- 5 scallions
- 1/2 cup thai sweet chili sauce
- Juice of 1 lime
- 1 tbs black sesame seeds
- kosher salt
- 1 quart vegetable fry oil
- 1//4 cup cornstarch
- 2 tbs water
- 2 large egg whites
- 1 cup all-purpose flour
- 9 slices white bread. Crust removed.
- Crab filling: In medium bowl, combine the crab meat, white pepper, nutmeg, cayenne pepper, mayonnaise, egg yolk (reserving egg white), and lemon zest. Thinly slice the green part of the scallions (reserving the white part) on an angle, and add to the bowl. Stir the ingredients gently to combine, keeping the crab meat chunks as intact as possible.
- Dipping sauce: In a small bowl, blend the chile sauce, lime juice, sesame seeds, and a pinch of salt.
- In a large, deep skillet, heat oil to 375 F. In a large bowl, whisk together cornstarch, water, and 3 egg whites (reserving 2 egg yolks) to make a slurry. In another large bowl, combine the flour with a pinch of salt. Use a rolling pin to flatten each slice of bread. Arrange the bread with the short sides facing you. Spread a heaping tablespoon of crab mixture across the middle of each slice, leaving a ½-inch border at both sides. Use your finger to spread some of the reserved egg yolk along the top and bottom of the flattened bread. Roll and tuck the bread around the crab; press to seal the rolls. Let the rolls rest seam-side down for 5 minutes.
- Whisk the egg white mixture again to recombine any cornstarch that may have settled to the bottom. Dip each crab roll into the mixture, then dredge in the flour. Carefully transfer the rolls to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to a plate lined with paper towels to drain. Finely slice the white part of a scallion and garnish the chili sauce. Slice the crab rolls in half and serve with the chile sauce.
And that's it! Try Andrew Zimmern's famous Crispy Crab Rolls for your upcoming SuperBowl football party and make sure you order your Dungeness Crab LIVE at www.fathomseafood.com!