Blue Crab Spring Rolls

Chef Chris Lusk

This is a great crab meat dish with plenty of Asian flair.

  • 1 cup fresh Louisiana corn
  • 1 cup Louisiana blue crab claw meat, picked for shells
  • 1 cup carrots, julienned
  • 1 cup Napa cabbage, julienned
  • 1/2 pound shiitake mushrooms,sliced and roasted
  • 1/2 cup fish sauce
  • 1/4 cup agave nectar
  • 2 teaspoons cilantro, chopped
  • 2 teaspoons basil, chopped
  • 1 teaspoon minced garlic, sautéed in oil
  • 1 teaspoon minced ginger, sautéed in oil salt and pepper, to taste
  • 5 sheets spring roll wrappers
  1. Place all of the ingredients in a large mixing bowl, toss and allow to marinate for one hour.
  2. Place a few tablespoons of warm water on a dinner plate, dip spring roll wrappers in warm water, flip and repeat, set on another plate and wait until pliable, 1 to 2 minutes.
  3. Divide filling into five portions to wrap with spring roll wrapper.
  4. Place the filling on one side of the wrapper and make one complete roll to encase the filling. Tuck in the ends to seal in the filling. Continue rolling up the wrapper until the end; the wrapper will stick to itself.
  5. Store completed rolls under a lightly damp paper towel in the refrigerator until needed.

Chef’s Notes: Fish sauce is a condiment common to Asian cuisines, it can be found in most Asian food markets. Spring roll wrappers are dried rice paper; they are sold in most Asian food markets. Look for some pliability in them when flexed, if they begin to crumble, they are too dry, and may not soften properly.

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