Dungeness Crab Spring Rolls
By: Feed by Round Pond
These Spring Rolls take on a different, healthier, spin … they’re wrapped in red Swiss chard leaves.
1 bunch red Swiss chard
4 cups water to boil
Bowl of ice water
4 ounces Dungeness crab meat
1 tablespoon chives, minced
1 tablespoon crème fraîche
1 tablespoon shallots, minced
1 Meyer lemon zested, reserve 1 tablespoon juice
1 ounce spring greens
3 ounces snap peas or snow peas, sliced julienne
Salt and pepper to taste
Blanch Swiss chard leaves in well-salted boiling water for 2-3 minutes or until tender. Shock in ice water immediately to retain color. Remove from ice water and set aside.
Combine crab, chives, crème fraîche, shallots, zest and 1 tablespoon of the Meyer lemon juice together in a bowl. Season with salt and pepper to taste.
Align chard leaves on plastic wrap sheet and pat dry with paper towel. Spoon crab mixture evenly, layering with greens and julienned peas.
Roll as for sushi and allow to rest refrigerated for at least one hour or overnight to mingle flavors.
Slice the spring rolls as desired and serve cold.