Recipes

Ingredients

• Crab white meat (Ready to eat )140g
• Crab claw meat (Ready to eat)140g
• Half an onion
• Mayonnaise 4 tablespoon
• Tobasco 30ml (about half bottle)
• White vinegar 1 teaspoon
• Tobiko (Flying Fish Roe)
• Spring roll wrapping
• Salt & pepper for seasoning

Spicy Creamy Crabmeat

1. Preheat oven to 200 degrees. Prepare 2 baking trays and place baking paper on them.
2. Divide and cut spring roll wrappings into circles using a cookie cutter of desired size. Place them on one baking tray.
3. Dice onion, sautee until soft and transfer to a bowl. Add crabmeat and mix well. Slightly season with salt and pepper.
4. For the sauce, combine Mayonnaise, Tobasco and white vinegar.
5. Mix half of the sauce with crabmeat and shape into small balls of desired size (should be slightly smaller than the spring roll) . Place them on the other baking tray. Add on top a thin layer of the remaining sauce.
6. Bake at 200 degres for 10 minutes.
7. Place the crabmeat onto the spring rolls. Add Tobiko on top.