Name: Crab Spring Rolls
Ingredients: 2 tb Sugar; 1 c Pink grapefruit juice; 2 tb Fresh lime juice; 1/8 ts Freshly ground pepper; Vegetable cooking spray; 2 c Thinly sliced Bok Choy; 2/3 c Finely chopped green onions; 2 tb Fresh lime juice; 2 ts Minced fresh cilantro; 1/2 ts Minced pickled ginger; 1/8 ts Salt; 1/8 ts Freshly ground pepper; 6 oz Lump crabmeat; shell pieces removed; 8 Egg roll wrappers; 1 Egg white; 2 tb Olive oil; 2 c Gourmet salad greens; 12 Pink grapefruit sections; 2 tb Slivered almonds; toasted

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Meats, Eggs		Appetizer	4	Servings

INGREDIENTS

2	tb	Sugar
1	c	Pink grapefruit juice
2	tb	Fresh lime juice
1/8	ts	Freshly ground pepper
		Vegetable cooking spray
2	c	Thinly sliced Bok Choy
2/3	c	Finely chopped green onions
2	tb	Fresh lime juice
2	ts	Minced fresh cilantro
1/2	ts	Minced pickled ginger
1/8	ts	Salt
1/8	ts	Freshly ground pepper
6	oz	Lump crabmeat; shell pieces removed
8		Egg roll wrappers
1		Egg white
2	tb	Olive oil
2	c	Gourmet salad greens
12		Pink grapefruit sections
2	tb	Slivered almonds; toasted

INSTRUCTIONS

From: mkeri@cln.etc.bc.ca (Mike Keri)
Date: Wed, 1 May 1996 19:30:42 -0700
Recipe By: Cooking Light, Sept. 1995, page 84
Place sugar in a small saucepan over medium-high heat; caramelize by
stirring often until sugar melts and is golden (about 2 minutes).
Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime
juice (caramelized sugar will harden and stick to spoon). Place pan over
medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8
minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon
pepper. Set aside.
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy
mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice
through crabmeat); stir.
Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep
from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper.
Fold lower right corner over mixture; fold lower left and top right corners
over mixture. Moisten top left corner with egg white; roll up jelly-roll
fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and
egg white.
Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes or
until golden, turning frequently.
Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates;
top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture
over each serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4
servings.
Per serving: 470 Calories; 11g Fat (19% calories from fat); 17g Protein;
84g Carbohydrate; 35mg Cholesterol; 327mg Sodium
NOTES : From Chef Mark Salter, of The Inn at Perry Cabin in St. Michael's,
Maryland.
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