Crab Rolls with Thai Chile Sauce – Andrew Zimmern
The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich bread. For a party, I fry these in an electric skillet, it’s the easiest and best way for these tasty guilty pleasures to be as fresh as possible for our guests. I serve them with lemon wedges and doctored sweet Thai chile sauce.
- Thai Sweet Chile Sauce - 1 cup
- Lime Juice - 1 1/2 tablespoons, fresh
- Black Sesame Seeds - 1 tablespoon
- Unseasoned Rice Wine Vinegar - 1 1/2 teaspoons
- Mayonnaise - 1/2 cup
- Scallions - 1/4 cup, minced
- Egg Yolk - 1 large
- Lemon Zest - 1 tablespoon, finely grated
- Nutmeg - pinch, freshly grated
- Cayenne Pepper - pinch
- Lump Crabmeat - 1 pound, picked over
- White Pepper - freshly ground
- White Bread - 12 slices of soft packaged white bread, crusts removed
- Egg Whites - 3 large
- Cornstarch - 1/4 cup
- Water - 2 tablespoons
- Vegetable Oil - about 1 quart, for frying
In a small bowl, blend the chile sauce with the lime juice, sesame seeds and vinegar.
In medium bowl, stir together the mayonnaise, scallions, egg yolk, lemon zest, nutmeg and cayenne. Fold in the crabmeat and season with salt and pepper.
Using a rolling pin, flatten each slice of bread. Arrange the bread with the short sides facing you. Spread the crab on the lower half of the slices and roll up the bread around the crab; press to seal the rolls. In a medium bowl, whisk the egg whites with the cornstarch and water.
In a large, deep skillet, heat 1 inch of oil to 375°. Dip each crab roll in the egg white mixture, then carefully transfer it to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to several layers of paper towels to drain, then serve with the chile sauce.