Spicy King Crab Spring Rolls
If you're looking for a light and healthy lunch but don't want to skimp on flavor, these wild Alaskan King crab spring rolls are the perfect choice! Since our king crab comes pre-cooked and frozen the meat is ready to use and enjoy. The hearty texture of king crab pairs well with crisp fresh vegetables and can be dipped in your favorite sauce.
- 2 Cups wild Alaskan King crab meat, thawed
- 2 Tbs mayonnaise
- 2 tsp sriracha sauce
- 1 Bunch of green onions
- 1 Carrot, julienned
- 1 English cucumber, thinly sliced lenghwise
- 1 Avocado, sliced
- Sesame seeds (we used Barnacle Seafoods Furikake mix for extra umami!)
- Spring roll wrappers
In a bowl, hand shred the crab meat by pulling apart gently. Mix with mayonnaise and sriracha sauce until creamy. You can reduce or leave out the sriracha for less spice.
Prepare your ingredients in situated them around a flat surface where you can roll the wrappers.
Using luke-warm water, rinse the spring roll wrapper until flexible. Lay flat on your preparation surface and add a heaping spoonful of crab and sprinkle with sesame seeds. Layer carrot, avocado slices, green onions, fresh thai basil and cucumber onto the crab. Try to leave space on either side of the wrapper for proper edge folding.
Take the bottom of the round wrapper and fold over the pile of ingredients. Gently wrap the pile within the bottom half of the wrapper as you would a burrito, being careful to not push any filling out of the side. Fold in the edges of the wrapper and tuck as you continue to roll the wrapper completely closed.
Using a sharp knife, cut diagonally in the middle and serve immediately. These rolls are perfect for dipping in soy sauce or sweet chili sauce.
Recipe by Kinsey, a sustainable seafood advocate that lives and works in Alaska. For more inspiration you can find her on instagram @ironandpearls.
Eat wild to save wild!